1, mix whipped cream, fresh milk sugar and vanillin evenly.
2. Set the stirred cream? Put in liquid nitrogen
3. Keep stirring until a hard shell is formed.
When it becomes even and has no caking, the ice cream can be eaten.
Principle: Using liquid nitrogen at-196℃ for ultra-low temperature treatment can quickly freeze and solidify, and form in a short time, reducing the amount of cream and milk.
Magic smoking ice cream, without any additives, tastes silky, more delicate and contains no ice residue.