4 egg yolks, 400 ml milk, 40 g sugar, corn starch 1 tablespoon, and 360 ml vegetable fat whipped cream.

method of work

1. Take a stainless steel basin, pour in milk, heat until the liquid smokes, add sugar, and stir until the sugar dissolves.

2. Separate the egg white from the egg yolk, break up the egg yolk, pour it into a steel basin little by little, stir while pouring, sieve in the corn starch, stir and mix, and cook while stirring until it is close to thick. After cooking, put the basin in cold water to cool the liquid completely.

3. Take out the whipped cream in advance, melt it like thick milk at room temperature, send the whipped cream to a thick paste with electric egg beater Expressway, and the consistency is similar to the liquid in the steel basin. Mix the whipped cream with the cooled liquid evenly with a rubber scraper.

4. Pour the mixed solution into a metal basin and freeze it in the refrigerator. Take it out every 30-40 minutes, stir it evenly, scrape the surface, repeat it for about 3-4 times, and then ice it until it is completely hard to eat (overnight).