Add 4 tablespoons of sugar to 4 egg yolks, and beat them into milky white clockwise, about 5 to 10 minutes. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate), and stir until the chocolate is cooked, about 5 minutes.

Slowly pour the boiled chocolate milk into the beaten egg yolk, stirring while adding it (otherwise the egg yolk will be cooked). Cook it with low heat (there may be egg yolk powder in this process, it doesn't matter).

After cooling, put it in the refrigerator and freeze it (you should use an ice cream machine to stir it before freezing, even if you don't have it, you don't need it), and you should take it out and stir it several times in the middle. A long waiting process, until there are soft sand-like small crystals. It is ok. When it is not completely frozen, it can be used as a milkshake.