First, pour the milk into the pot to heat it, stop heating it when it is about to boil, and then let it cool for a while.
Beat some eggs, add some white sugar and stir until it is milky white, then mix it with the previous milk and heat it with low fire. During this period, stir until the mixed liquid thickens and can stick to the wooden spoon, and stop heating.
after cooling the mixed liquid, add the cream and stir it into a milk-egg paste. Then put the milk and egg paste into a container, put it in the refrigerator and eat it.
2. Method 2:
Ingredients: 2ml of milk, 15ml of whipped cream and 4g of sugar.
auxiliary materials: appropriate amount of chocolate sauce and 8g of cocoa powder.
put the inner barrel of ice cream in the refrigerator for more than 12 hours, and take it out when necessary.
pour the whipped cream into the bucket, beat it until seven, and then pour in the milk and mix well.
add sugar and mix well.
add some chocolate sauce and beat well.
add cocoa powder, cover and start the ice cream machine.
what it will look like in about thirty minutes.
take out the ice cream, put it in a fresh-keeping box, freeze it in the refrigerator for another three hours, and take it out for eating.
3. Method 3:
Ingredients: 25ml of milk and 2g of bananas.
auxiliary materials: 4g of fine sugar and 1 egg yolk.
pour the milk into the pot and boil until it is slightly boiled.
add fine sugar to the egg yolk.
beat with an egg beater until milky white.
pour a small amount of milk into the egg yolk and stir it evenly, then pour it back into the pot and stir it evenly, and heat it on low heat until it is thick.
take 2g bananas.
pour bananas and the mixture into a container and beat them into a fine liquid with a cooking stick.
sieve it once and put it in cold water for cooling.
if there is an ice cream machine, turn on the ice cream machine and turn on "refrigeration+stirring"; Without an ice cream machine: just put it in the refrigerator and freeze it for 2 hours.
with ice cream machine: it is better to pour the finished ice cream into a container and freeze it for 1 hour after completing the procedure.