4 eggs (yolk only) and 2 bags of pure milk.

Ingredients:

White sugar

Practice:

1, put the white sugar and egg yolk together, beat them with an eggbeater, and beat them into milky white. That's it. Of course, you can use chopsticks without eggbeater, but it will be very tired, hehe. 　

2. Pour the milk into the pot and cook until it is slightly open. 　

3. Slowly scoop the boiled milk into the beaten egg liquid with a spoon and stir while pouring. (Be careful not to pour the milk into the egg liquid at once, as the eggs will be boiled and caked by the milk.)

4. Pour the stirred egg milk back into the pot, boil it until it is slightly boiling, turn off the fire, and pour it into a container to cool. 　

5. Put the cooled egg milk in the refrigerator for freezing. It is best to stir it every two hours, so that there will be no ice. If you have cream at home, you can cut it into 1CM and stir it in the egg mixture, which will make it more fragrant. 　

6. I usually cook it the night before, then put it in the refrigerator for one night and eat it the next day. Of course, you can also add your favorite jam or fruit. At this time, you can use your imagination to create your own unique ice cream.