『食材』
100 克 紫薯 ，去皮切块
160 克 芋头 ，去皮切块
500 克 水
340 克 牛奶
120 克 细砂糖
500 克 奶油
『做法』
1.准备好紫薯和芋头和蒸锅备用。
2.将水放入主锅，架上蒸锅，以35分/120°/速度2蒸煮。取下蒸锅备用。清空主锅。
3.将蒸熟的芋头和紫薯、牛奶和细砂糖放入主锅，以30 秒/速度 7混合成紫薯芋头牛奶，倒入碗内备用。清洁主锅。将主锅放入冰箱冷却10分钟。
4.将奶油放入主锅，以1 分/速度 5打发，利用硅胶铲将奶油刮至主锅底，再以1 分/速度 5打发。
5.加入紫薯芋头牛奶，利用硅胶铲轻轻的搅拌均匀，倒入密封容器，放入冷冻室冷冻至少6小时，每隔两小时利用硅胶铲搅拌混合一下，即可用冰激凌挖勺挖取享用。
Ingredients
100 g purple sweet potato, peeled and cut into pieces
160 g taro, peeled and cut into pieces
500 g water
340 g milk
120 g caster sugar
500 g cream
Direction
1. Prepare purple sweet potato and taro and steamer for later use.
2. Put water in the mixing bowl, set the steamer, and steam at 35 min/120°/speed 2. Remove the steamer and set aside. Empty the mixing bowl.
3. Put the steamed taro and purple potato, milk and fine sugar into the mixing bowl, mix into purple potato taro milk at 30 seconds/speed 7, and pour it into a bowl for later use. Clean the mixing bowl. Put the mixing bowl in the refrigerator to cool for 10 minutes.
4. Put the butter in the mixing bowl and beat at 1 min/speed 5. Use a silicone spatula to scrape the cream to the bottom of the mixing bowl, and then beat at 1 min/speed 5.
5. Add purple sweet potato taro milk, use a silica gel spatula to gently stir evenly, pour it into a sealed container, put it in the freezer for at least 6 hours, stir and mix with a silica spatula every two hours, then use an ice cream scoop to dig and enjoy .