2. Add sugar to the egg yolk until it is milky white.
3. Then pour the fresh milk into the pot, cook with low fire until the pot bubbles, slowly pour in the beaten egg yolk, and then stir well.
4. Pour the mixture back into the pot and cook it with low fire until it becomes thick. Continue to stir and cook for about 15 minutes until the ice cream paste can stick to the back of the wooden spoon.
5. After cooling, pour in yogurt and stir well.
6. Freeze for 40 minutes, take it out, loosen it with electric egg beater, and freeze again; And repeat these steps as necessary. You can pour chocolate sauce or your favorite jam when you eat.