Four Seasons Spring Tea Base Pomegranate Ice Cream (700ml cup) + Pomegranate Bursting Beads + Cheese Cream Sauce
1. **Prepare the base**: Place 50g of "Pomegranate Bursting Beads" in the serving cup for later use. 2. **Add ingredients to the ice cream machine**: Pour the spring tea infusion, pomegranate flesh/fruit puree, sugar syrup, and all ice cubes into the ice cream pot. 3. **Blend the ice cream**: Blend at the ice cream setting for 25-35 seconds until a smooth and dense ice cream is formed (do not make it liquid). 4. **Pour into the cup**: Pour the prepared pomegranate spring tea ice cream into the cup until it is 80% full. 5. **Spread the milk topping**: Slowly pour the chilled sea salt cheese milk topping over the cup, covering the edge and creating a layer about 1 cm thick. 6. **Decoration (optional)**: Sprinkle a few fresh pomegranate seeds on the surface. Finished.
