2. Pour all the egg yolks, sugar and milk into a small milk pot, simmer on low heat, stir in circles with a manual eggbeater or chopsticks, and put the milk pot down after a little boiling.

3. Quickly pour in the whipped cream, add about 0.5g of salt, stir well, and let stand until the liquid in the pot is completely cooled.

4. Filter the milk into a container, freeze it in the refrigerator, take it out as soon as it is frozen, stir it with electric egg beater at medium speed, and freeze it again.

5, 30 minutes later, take it out and continue to play it once, then stir it every half hour and repeat it three times.

6. thoroughly freeze the stirred ice cream.