The pure milk I used today has no sweetness in all the milk. You can also choose breakfast milk or other milk with a little sweetness. Coke feels that yogurt should be ok, but Coke has not tried it yet. Try it again one day.
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I'm too clumsy to get egg yolk, and I can't get egg yolk upside down like other people, so I use an empty beverage bottle to get egg yolk. Friends who can't get egg yolk can also try to get egg yolk in this way.
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After the yolk is taken out, add sugar according to your own taste. Add more sugar if you like it sweet, and less sugar if you like it light.
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Then, mix the sugar and the egg yolk evenly. It is best to beat the egg yolk into a white foam. Because my eggbeater is broken, it is too tiring and time-consuming for me to beat it by hand, so I simply beat the sugar and the egg yolk evenly. If the egg yolk is not white, it will be a little yellowish, and there is basically no difference.
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Then we pour the milk into the pot and heat it. The purpose of this step is to evaporate part of the water in the milk, and it can also reduce the fishy smell of the eggs when pouring the yolk.
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When the milk is over 5 degrees, pour the milk into the egg yolk three or four times, and pay attention to stirring the egg yolk when pouring the milk, so that the egg yolk and the milk can be fully mixed together.
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If you have cream at home, you can add a little to the stirred milk. I think you have honey at home, so I add a little. If you like other flavors of ice cream, you can crush your favorite fruit into juice or cut it into small pieces and add it. If you reach the juice, you should add more milk, otherwise there will be small ice debris when you freeze.
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After the milk is stirred, there will be a layer of foam on the surface. We use a small spoon to remove the foam on the surface, in order to prevent the ice from appearing when freezing.
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Then, we put the de-foamed egg liquid in the freezer of the refrigerator. We suggest that you stir it every one to two hours, in order to prevent the sugar from sinking into the ground during freezing. If you are too lazy to stir, you can sprinkle a little melon seeds or walnuts last year at this time.
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This is the final product. Because the yolk is not beaten well, it is a little yellowish, but it tastes really good!