1, 2 egg yolks, 1 box of pure milk, 40 grams of sugar.

2, pour the milk into a pot and cook until slightly boiling.

3, the egg yolks and sugar mixed together, using a whisk to beat into a creamy thick on the line.

4. Pour the boiled milk into the egg mixture slowly, stirring as you pour.

5. Pour the whisked custard back into the pot and cook over low heat while stirring, turning off the heat when it comes to a boil.

6, pour into a container to dry, put in the refrigerator to freeze, take out and stir every half hour, about 3-4 times.

7, frozen at least 3 hours to see solidification can be, with a spoon to dig out the ball shape.