Cooking Steps

1. 

   Step1:Egg yolk protein separation. Take the yolk and put it into a proper basi

2. 

   Step2:Pour in white granulated sugar. Mix well with blende

3. 

   Step3:Pour the milk into the milk pot. Put it on the fire and heat until the edge is continuous bubbling. Pour in the egg yolk after mixing

4. 

   Step4:Stir well until there is no particle, then pour it back into the milk pot. Keep heating. Stir continuously with a wooden spoon. Leave the fire immediately after continuous bubbling around

5. 

   Step5:Pour 4 into the basin. Sit in another large basin with ice water. Continue to stir until it is cool.

6. 

   Step6:Pour in a suitable airtight container (I use LOCOS). Put it in the refrigerator freeze

7. 

   Step7:Take it out and stir it every half an hour or so. After about three or four times, the ice cream will slide smoothly and will not be stirred again, and then put it back into the freezer to freeze until it is completely set

8. 

   Step8:It will be ready in a few hours. You can add your favorite jam or other syrup.