Add 4 tablespoons of sugar to 4 egg yolks and beat clockwise until milky white, about 5 to 10 minutes.

2. Pour the milk into the pot, add chocolate (I occasionally use 5 small rubber-sized pieces of milk chocolate), and stir until the chocolate is cooked, about 5 minutes.

3. Slowly pour the cooked chocolate milk into the beaten egg yolks, stirring while adding (otherwise the egg yolks will be cooked).

4. Cook over low heat for a while (this process may produce egg yolk powder, it’s okay).

5. Let cool and then put it in the refrigerator to freeze (you should use an ice cream machine to stir it before freezing. If you don’t have it, just skip it). Take it out and stir it several times in the middle.

6. When it is not completely frozen, you can drink it as a milkshake