The ingredients needed are minimal: 1 carton of 250ML milk, two eggs. The little bottle is vanilla extract, you can leave it out if you don't have it. A moderate amount of sugar, which is not pictured because I'm not going to put sugar in here.

Separate the egg yolks from the egg whites, don't worry about the rest of the egg whites, you can freeze them first, and then take them out when you need them, you can make egg white coconut cookies, and you can make egg white stewed whipped cream.

Whisk the egg yolks to disperse.

Pour the milk into a saucepan. Pour the egg yolk mixture into the milk and whisk well. Whisk as much as you can until all the yolks are completely mixed with the milk. Then put the pan on the heat and heat it over low heat, stirring carefully so that the milk doesn't get lumpy.

When the heated milk is bubbling like the picture below (no need to boil), remove it from the heat, put it aside and stir, and when it cools down a bit, heat it up again in the same way as before. After four times, you don't need to reheat it again. This method is to try to let the water in the milk evaporate a little more.

After the milk has cooled, add vanilla extract or a puree of beaten fruit. Try not to add fruit juice, because this method does not use cream, and if there is too much water, the ice cream will not be smooth enough.

How much is up to you. Because I am not put sugar, this time to add condensed milk, add condensed milk that picture is missing. If you are using sugar, you should heat it up with the milk. Then put it into the freezer to freeze.

Because the temperature of each person's refrigerator is not the same, time to do their own. The first time the ice can not be too much, the ice and liquid can flow when you have to take out and stir. Because there is liquidity, this time with a hand whisk can be. Stir for about 5 minutes and then put it back into the freezer to freeze. This is enough for two times.

The third time, you need to freeze it for a longer period of time, so that it is completely frozen and there is no liquid left to flow. This is best done with an electric whisk. Do not have it does not matter, the home has a blender or soy milk machine, directly poured into it to smash can be. If you don't have one, you can use a spoon to break it up a little bit and then mix it, but it's a little more laborious. Do this twice. 5 minutes each time, then put it back in the freezer.

Frozen and then take it out, this time has a very ice cream state, even if it is frozen, it will not be ice-like, you see even Po can be stirred with a hand whisk.

Stir for 5 minutes and then put it back in the freezer. Take it out after three hours and stir it again.

Then you can put the whole tub back in the freezer and freeze it and take it out when you want to eat it, or you can put it in the container you want at this time.