Materials watermelon juice, 2 egg yolks, 1 box of pure milk, 40 grams of sugar

Practice:

1, pour the milk into a pot, cook until slightly open (the edge of the pot bubbles)

2, the watermelon juice, egg yolks and sugar are mixed together with a whisk into a milky white consistency on the line.

3, slowly pour the boiled milk into the egg mixture, stirring as you pour.

4, pour the stirred custard back into the pot, cook over low heat while stirring, and turn off the heat when it's about to boil (be careful not to cook into egg drop soup)

5, pour into a container to dry and put in the refrigerator, and then take it out and stir it every half an hour, about 3-4 times.

6, frozen for at least 3 hours to see solidification can be, with a spoon to dig out the ball shape.