Step 1

The egg separator is used to separate the egg yolk protein, and the egg white pot should not contain any impurities.

Step 2

Add a few drops of lemon juice to the egg whites (no or no, I didn't add it), add 30g of fine sugar to the egg whites in two times, beat the egg whites with an electric whisk until they are dry and foamy (adding sugar is easier to beat), and beat well The egg whites can be stored in the refrigerator for later use.

Step 3

Keep the whipped cream in the refrigerator in advance, pour it into the container and beat it with an electric whisk until 80% to 90% of the volume is reached (it is best to put the container in the refrigerator for a while), and see for yourself.

Step 4

Add 10g of sugar to the egg yolk and use a whisk to break the egg yolk into a liquid egg yolk.

Step 5

Add the egg yolk liquid to the whipped whipped cream in portions, add once, and mix once with a spatula until everything is evenly mixed.

Step 6

Then add the condensed milk in batches, and also add it once, and mix it once. Don't be lazy, you must mix it slowly.

Step 7

Take out the whipped egg whites from the refrigerator, add them to the stirred whipped cream in 3 or 4 times, add once and mix well once, until all are well mixed.

Step 8

Pour the stirred ice cream liquid into the airtight box, add jam or nuts. If you add nuts, you'd better freeze it for an hour and a half before adding it and mixing well. I added homemade strawberry jam and melted chocolate.

Step 9

Put it in the refrigerator and freeze for more than four hours. The freezing is not hard. You can rest assured. Take it out of the refrigerator and use a dedicated scooper. You can eat it directly or leave it for a few minutes. I eat it directly, haha, too It's delicious, definitely not lost to Haagen-Dazs!

Step 10

All my ingredients: purple pinwheel for whipped cream, fragrant and mellow; Nestle for condensed milk...