Remove frozen raspberries from the refrigerator and leave at room temperature
Egg yolk added to white sugar and squeezed into lemon juice
Hit to whitish
After the milk is added to the heat, pour it into 3 and mix well.
Put 4 on the fire, simmer on low heat, cook until thick (during rapid stirring with manual egg beater)
After filtering, cool the cool water
Spread the cream to seven, and pour the cool custard into the cream, mix well.
Pour raspberries into 6 and mix the electric egg beater at low speed and pour into the container.
After being frozen in the refrigerator for 90 minutes, take it out and stir. Then put it into the refrigerator and take it out for 30 minutes - 1 hour.
1. If there is an ice cream machine, you don't need to whipped cream, just pour the cool custard and cream into the machine. 2. If you don't like the raspberry fruit in the ice cream, you can put the thawed raspberry on the filter, squeeze out the juice, and add the juice to the ice cream paste.