I. Materials

2 egg yolks, 400mL milk and a little sugar.

Second, practice.

1, put the sugar and egg yolk together and beat them with an egg beater until they are milky white.

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

3. Spoon the boiled milk slowly into the beaten egg liquid and stir it while pouring. Be careful not to pour the milk into the egg liquid at once, because 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 for cooling.

5. Freeze the cooled egg milk in the refrigerator. It is best to stir it every two hours, so there will be no ice.