Exercise:

1. Prepare all the raw materials.

2. Pour the milk into the pot, boil it slowly, add the sliced vanilla pods and soak for 20 minutes.

3. Add 30 grams of sugar to the egg yolk and beat it with electric egg beater until it becomes sticky.

4. Take out the soaked vanilla pods and scrape out the beans.

5. Pour the milk into the egg yolk and stir.

6. Cook over low heat until the slurry thickens.

7. the whipped cream is slightly fat.

8. Mix the whipped cream and the cooled egg milk slurry evenly, pour it into a container and put it in the refrigerator for freezing. Stir every 45 minutes and repeat it three times, and the ice cream is ready.

9. Pour the milk into the egg yolk and stir.

10. Cook over low heat until the pulp is thick.

1 1. Stir the whipped cream gently.

12. Mix the whipped cream with the cooled custard, pour it into a container and put it in the refrigerator for freezing. Stir every 45 minutes and repeat it three times to make ice cream.

13. Prepare raw materials.

14. add 30 grams of sugar to the protein and stir until it becomes hard and frothy.

15. Sift in corn starch and mix well.

16. Add oil and mix well.

17. Put it in a paper bag.

18. spread a tarpaulin on the baking tray and squeeze it into a fan shape.

19. It's crowded in the middle.

20. Preheat the oven 170 degrees for about 6 minutes.

2 1. The edge of the cone is coated with jam.

22. Roll it up and stick it to your mouth.

23. Put the ice cream in a framed bag.

24. Just squeeze into the cone.