难得有多余的淡奶油，好啦，再做“正常”的冰淇淋给天使们吃。不知几时开始她们口中有了正常🆚不正常的冰淇淋这类区别，而且根深蒂固地重复提醒「婆妈」😂😅。No eggs, No Ice Cream machine! An easy and smooth homemade ice cream recipe.
紫薯椰糖冰淇淋{材料} 椰糖50克，紫薯水120毫升，炼奶100毫升，鲜奶油300毫升。
***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。
{做法}
1. 椰糖和紫薯水小火慢煮大约10分钟左右或至椰糖溶化。
2. 煮好的椰糖紫薯水只用100毫升（多出的我会拿来做馒头或面包或燕菜果冻等）。
3. 待凉后，加入炼奶拌均匀冷藏一下。
4. 鲜奶油低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2分钟至接近干性发泡即可。
5. 一次过加入冷藏的紫薯椰糖炼奶， 轻轻翻拌均匀后，倒入模具。
6. 速冻冷藏至少要6-8小时左右才能享用，隔夜最佳。
***如果想要口感更细腻，速冻冷藏两小时后拿出来翻拌均匀再速冻冷藏，隔一小时再拿出来翻拌均匀（翻拌2-3次即可，这次的冰淇淋晚上10点多才做好就省略这步骤，不过也挺好顺滑的啦，以后不用这么麻烦啦，呵呵）。
Homemade Purple Sweet Potato Gula Melaka Ice Cream
{Ingredients} Gula Melaka (palm sugar) 50g, purple sweet potato water 120ml, condensed milk 100ml, whipping cream 300ml.
***Chilled mixing bowl and whisk attachment at least 20-30mins in advance before use to whip up the cream.
{Directions}
1. Cook purple sweet potato water with gula melaka under low heat for about 10 mins or until the gula melaka fully dissolved.
2. Measure 100 ml of cooked purple sweet potato gula melaka water (leftovers will refrigerated or frozen to use for bread or jelly making).
3. Mixed condensed milk and already turn cool purple sweet potato gula melaka water well and keep refrigerated.
4. Whip the cold whipping cream with low speed at first for 1 min and turn to medium speed to continue whip for another 1 min, then high speed for 2 mins till form a firmer soft peak.
5. Add in cold condensed milk mixtures and gently fold untill well mixed, pour into mold.
6. Freeze for at least 6-8hours before enjoy it chill, or overnight is the best.
***Freeze for 2 hours and then take out to stir well and freeze again, after an hour stirring it well again and freeze it back (Stir for 2-3 times for smoother texture purpose, optional).
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