1, ingredients: 3 egg yolks, 300g pure milk, 250g whipped cream, 0/20g fine sugar/kloc-0, and a proper amount of jam.

2. Method/Step: Beat three egg yolks into a large bowl and add 90 grams of fine sugar.

3. Beat with an egg beater until the egg liquid becomes discolored and thick (it is better to use electric egg beater to save effort).

4. Add 300 grams of pure milk in several times, stir thoroughly after each addition, and then add the next time.

5. Mix the egg milk well and pour it into a small milk pot.

6, get angry, turn on a small fire and heat until the egg milk paste is turned on and off, and let it cool for use. Keep stirring all the time to avoid pasting the bottom. Be sure to have a small fire or it will turn into egg drop soup.

7. 250 grams of whipped cream and 30 grams of fine sugar.

8, electric egg beater to six distribution, that is, lines can appear.

9. Slowly pour the cool egg milk into the whipped cream and mix well. Cover with plastic wrap and freeze for more than 1 hour.

10, when the ice cream liquid is half frozen, take it out, stir it over and loosen it once. This step is repeated 3 to 4 times.

1 1, finally, after freezing, take it out and dig the ball with a ball-digging spoon, and serve with jam.