Lotus Biscoff Ice Cream

Cook Egg Yolk Batter
- Install Butterfly Whisk.
- Place in egg yolk, milk powder and full cream milk in mixing jar to mix.
Settings: Timer: 20 Seconds / Speed: 3

- Scrape down the sides of mixing jar using spatula.
- Continue cook.
*Caution: without measuring cup.

Settings: Timer: 2 Minutes / Speed: 4 / Temperature: 80°C

- Scrape down the sides of mixing jar.
- Add lotus biscoff crunchy spread into mixing jar to mix.

Settings: Timer: 30 Seconds / Speed: 3

- Continue mix.
Settings: Timer: 30 Seconds / Speed: 3

- Transfer egg yolk paste into a bowl, set asides for it to cold down. Prevent from getting fans force that cause dry up the paste.
- Wash and dry up the mixing jar and butterfly whisk. Then put the mixing jar into fridge to cold up.

Whipped Cream
- Take the mixing jar out of the fridge and insert butterfly whisk.
- Add cold whipping cream and lemon juice to whip without measuring cup.
Settings: Timer: 2 Minutes / Speed: 4 / Temperature : 37°C

- Scrape down the sides of mixing jar .
- Add in cold egg yolk mixture. (Reserved in step 5)
Settings: Timer: 15 Seconds / Speed: 3

- Transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before serve.

Tips
When wanna eat, defrost in room temperature for 5 minutes before scoop.