2. Wash the milk powder with warm boiled water and mix well. Add condensed milk and mix well for later use.
3, corn starch, sugar into the soup pot to mix, while stirring slowly into the milk, to be fully mixed without caking.
4. Then add 2 egg yolks and continue to stir evenly with a spoon, so that the egg yolks are fully mixed with the milk, and the solution turns pale yellow at this time.
5, fire, heat in medium fire, stir while heating, it is very rare to start with big bubbles, and with continuous heating, the big bubbles will gradually disappear, and the solution will become sticky. Immediately change to a small fire, the smaller the better.
6. Heat with low fire and continue to stir 1 min. It feels very thick. Turn off the fire and let it cool.
7. After being completely cooled, stir well, pour into the ice cream mold and freeze in the refrigerator for more than 6 hours; Before eating, you need to take the ice cream mold out of the refrigerator and leave it at room temperature for 3-5 minutes before demoulding.