Pour all the egg yolks, white sugar and milk into a small milk pot, use a manual egg beater or chopsticks to stir in circles over low heat, and take the milk pot down after it boils slightly

2.

Quickly pour the whipping cream, add about 0.5g of salt, stir evenly and let it sit until the liquid in the pot cools completely

3.

< p>Strain the milk into a container, put it in the refrigerator and freeze it. Take it out when it just freezes, stir it once with an electric egg beater at medium speed, and then put it back into the freezer

4.

< p>After 30 minutes, take it out and continue to beat it once, stir it once every half hour, repeat 3 times

5.

Freeze the stirred ice cream completely