2 eggs

Milk 450ml

Sugar 80g

Corn starch 10g

ingredients

A little clear water

step

1. Beat the eggs into the pot.

2. Beat with eggs until the color becomes lighter.

3. Sieve the beaten egg liquid.

4. Sieve twice, it will be more delicate.

5. Add milk, stir while adding, and mix well.

6. Add sugar and mix well.

7. Heat with a small fire, stir while heating, and turn off the fire when it is slightly opened; People must never leave, the bottom is easy to paste.

8. Add a small amount of water to corn starch and mix well to make a paste.

9. Pour the corn starch paste into the egg and milk liquid, stir while pouring, and turn on a small fire at the same time. Turn off the fire immediately after boiling.

10. Leave aside to cool, so that the ice cream paste will be ready.

1 1. Pour into a container with a lid.

12. Cover and freeze in the refrigerator for about 1 hour.

13. Take it out, beat it with electric egg beater for about 10 minute, and continue to freeze it 1 hour when it feels much fluffy than the original volume.

14. Just like before, use electric egg beater to beat it to 10 minute, and the volume will continue to swell and increase, and it will be fine after repeating this for 3~4 times.

15. Pour into the mold and freeze for one day, and you can enjoy the most traditional egg ice milk!