2, the vanilla clip is shaved, and the vanilla seeds are scraped out and put in the milk.
3, the milk with a small fire until 8 separate, cover and simmer for a while.
4. Add white sugar to the egg yolk until it is delicate and white.
5. Pour vanilla milk into the beaten egg yolk liquid a little bit and beat it while pouring.
6. After all the egg yolks are put in, pour them back into the pot, heat the milk yolk liquid over water, and stir while boiling.
7. After boiling thick, immediately put it in ice water to cool down and cover the container with a layer of plastic wrap.
8, whipped cream to 6 distribution, pour into the boiled egg yolk liquid, stir well.
9. Pour it into a clean container, freeze it in the refrigerator, take it out every 1-2 hours and stir it for 3-4 times.
10. Beat it with an egg beater for the last time, so that the cream and the egg liquid can be more fully blended together, and then put it in the refrigerator for more than 6 hours. You can add some fruits as you like when eating.