Second, prepare two clean bowls and separate the eggs, that is, the separation of egg white and egg yolk. Egg white is not needed, but egg yolk is needed.
Third, put the milk, sugar and egg yolk in a clean pot, put it on the fire, boil it on a small fire, and stir it while boiling until the sugar is completely melted and there is a small boiling. Don't boil the egg! After cooking, put it aside to cool for later use.
4. Beat 200 grams of whipped cream in a container. At first, beat it slowly until the whipped cream has a little grain, and then beat it quickly. When the whipped cream is beaten, it has a small sharp corner and a small hook. At this time, the whipped cream is ready.
5. Put 3/ 1 of the whipped cream in the bowl of the milk part, stir it by J-type method and mix it evenly. Finally, pour all the remaining whipped cream into the milk part and mix it evenly again, and the slag-free ice cream will be ready.
6. put the ice cream in a container, spread it out, and finally put it in the refrigerator for two hours before eating.