Mulberry ice cream

Overview

The weather is getting hotter and hotter. When I wake up from my nap every day, what could be a more delicious dessert than ice cream

Prepare materials
Crush the mulberries, add sugar and marinate for a while
Mix egg yolks with sugar until even and slightly white
I was too lazy to heat the milk in the microwave for one minute and forty seconds, let it cool down naturally, and then mixed it with the egg yolk and mulberry juice
Heat slowly over low heat, stirring evenly while heating to avoid sticking to the bottom
It must be heated slowly over low heat until it becomes thick and small bubbles form around it (do not boil it)
Place in a basin with water to cool and set aside
Whip the light cream until it forms small peaks (6-7)
Gradually add the egg custard into the cream, stir evenly, wrap it in plastic wrap and place it in the freezer
Take it out every hour and beat it with an electric beater
This is what it looks like after sending it three times
After the fourth beat, I divided it into crisper boxes and poured on a little bit of the mulberry juice left in the previous bowl
In addition to packing the safe box for freezing (for easy digging of balls), I also packed four cupcake boxes
The finished product. It’s a hot day to have a nice one