225ml milk, 3 egg yolks, 50g sugar.
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operational approach
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Beat the eggs into a bowl, and then separate the yolk from the egg whites.
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Add sugar to the egg yolk and stir until it is milky white.
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Pour the milk into the pot, heat it with low fire, stir it while heating until it is thick, do not boil it during the whole process, and then let it stand and cool for use.
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Slowly scoop the boiled milk into the beaten egg liquid and stir it while pouring.
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Pour the stirred egg milk back into the pot, put it in the pot and cook it on low heat until it boils.
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Then put it in the refrigerator for freezing. It is best to stir it every two hours, so there will be no ice.
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Frozen hard, the next day is ice cream. Doesn't it look delicious Come and have a taste!
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