1. Ingredients: 4 ml of milk.

2. Accessories: 4 egg yolks.

3. Practice:

(1) Add white sugar and egg yolk into an enamel pot and stir evenly. Add milk until the sugar is completely melted, and then continue to heat and mix well. There is no need to boil. Turn off the heat after heating and mixing well. Put the cooked milk slurry into a cold water basin and let it cool for use.

(2) add a little vanilla powder to the light cream (no vanilla powder, you can do without it) and send it lightly.

(3) Half of whipped cream is fully mixed with the cooled milk slurry, and then evenly mixed with the remaining half. Filter the mixed liquid, pour it into the ice cream machine, stir it for half an hour, then put it in the refrigerator for freezing, and stir it again after one hour until the ice cream is completely solidified.