1. Weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut butter, 0.15 kg of white sugar, 0.1 kg of egg yolk, and a trace amount of edible flavor.
2. Add a small amount of hot milk to the weighed praline sauce and make a thin paste for later use.
3. Put the weighed white sugar into the egg yolk and stir evenly, then add the thin paste-like praline milk, and stir evenly; 4. Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a trace of flavor, Stir evenly, pour into a container and freeze in the refrigerator, and serve.
Technological process: select ingredients according to the proportion → mix sauce and milk into a paste with ten sugars and eggs → boil milk → mix the three evenly → freeze.
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