• 10 Cooked Salted Egg Yolk (steamed/ baked/ microwaved)
  • 240ml Full cream Milk
  • 1 Can (387ml) Sweetened Condensed Milk
  • ½ teaspoon Salt
Others
  • 480 ml Heavy Whipping Cream
Instructions:
Salted Egg Yolk Mixture
  1. Blend the Cooked Salted egg yolk (reserve some to sprinkle over the ice cream mixture before freezing; optional) with milk and salt in a blender until smooth.
  2. In a large mixing bowl, combined the blended salted egg mixture and sweetened condensed milk
  3. Set aside
Whipping the cream
  1. In a separate mixing bowl/ stand mixer, whip the cold heavy whipping cream until it reaches soft peak under high speed.
Combining the mixture
  1. Scoop ⅓ of the whipped cream into the salted egg mixture and gently fold until well combined.
  2. Pour in the remaining whipped cream into the egg mixture and continue to fold gently until the mixture is well combined and smooth
  3. Transfer the mixture into a freezable container
  4. Sprinkle any remaining salted egg yolk crumbles if any.
  5. Cover the mixture with cling wrap, wax paper or baking paper, pressed directly on the surface of the ice cream
  6. Freeze for 6 hours or until the mixture become firmer.