Ingredients: pure milk 200g, whipped cream100g, condensed milk 20g, corn starch10g.
Practice steps:
1. Prepare a small milk pot, then add 10g corn starch, 20g condensed milk and 200g pure milk. Stir well with a spoon to melt the starch.
2. Heat the milk with a big fire and stir it slowly with a spoon to make it evenly heated. Boil the milk into yogurt and turn off the heat for later use.
3. Put the whipped cream in the refrigerator for more than 2 hours in advance, then put 100g whipped cream into the basin, stir with electric egg beater or chopsticks, and beat the whipped cream to twice the size, so that the spoon can be inserted on it.
4. Cool the boiled milk, add the whipped cream and stir evenly with a spoon.
5. Prepare an ice cream mold, pour the stirred cream and milk into the mold, compact it with a spoon, spread it evenly and let it cool, then cover the mold and put it in the refrigerator for freezing.
6. Ice cream is frozen for more than 6 hours and can be eaten after it is completely solidified. The ice cream made in this way has a soft taste and no ice residue, which is especially delicious.
The secret of pudding ice cream is:
1. If you want to make the ice cream soft, you must add whipped cream, which is the key to the soft taste of pudding ice cream.
2. If you want ice cream without ice residue, you must wait until the milk is completely cooled before putting it in the refrigerator, otherwise it is very easy to produce ice residue.