1. Prepare 500 grams of fresh milk, 125 grams of cream, 150 grams of white sugar, 4 eggs, and a small amount of edible vanilla extract.

2. Separate the egg yolk and protein, add sugar and cream to the egg yolk, mix and beat.

3. Take 1/5 of the boiled fresh milk and slowly pour it into the mixture of sugar, cream and egg yolk. Stir thoroughly and mix evenly. Then pour in the remaining milk and slowly mix. Slowly heat over low heat to maintain the temperature at 70-75°C, stir continuously, and then stop heating until the temperature gradually drops until it reaches a certain consistency.

4. Use a whisk to beat the egg whites into a creamy consistency. Pour the mixture completed in step 3 into the egg whites and mix well to form ice cream slurry.

5. Take a 1.5-liter container, fill it with ice cream slurry, cover it and put it in the deep freezer of the refrigerator (-12--18℃), and freeze it for about 5 hours. Take it out and stir it every about 1 hour to prevent it from freezing into a whole piece.

6. About 20 minutes before eating, take out the ice cream and let it soften at room temperature. The frozen milk ice cream can be eaten immediately.