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40minutes
Put eggs, milk and lacanto in a bowl and mix.
Put the egg liquid in a zip lock. Put salt, ice and egg liquid in another zip lock and rub it with both hands for about 30 minutes.
Put it in the freezer and cool it to complete.
・ If you cannot afford to rub it, cool it in the freezer for 60 minutes until the sherbet feeling disappears.
・ When rubbing egg liquid, use towels and gloves to prevent frostbite.
・ By increasing the amount of ice, the ice will harden more easily and can be done in a short time.
・ You can eat it with honey or black honey kinako.
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