Milk ice cream
It is best to stir every 2 to 3 hours when freezingIf possible, add some cream in the process of making, or add some jam, fruit chocolate jam and so on after finishing to increase the taste of sweet and rich ice cream
Step 1 . Egg with yolk for later use, a bag of milk
Step 2 . Add white sugar to the egg yolk and beat with an egg beater
Step 3 . About ten minutes later, the egg mixture thickened, and the white sugar and egg yolk mixed evenly without settling
Step 4 . Pour the milk into the milk pot and over high heat until it boils slightly
Step 5 . Let the milk cool slightly, then slowly pour it into the beaten egg yolk, while using a manual mixer to continuously stir. Be careful not to pour all the milk into the egg yolk at once to avoid scalding the yolk
Step 6 . Pour the mixed egg yolk milk back into the milk pot, slowly heat it over low heat, and use a manual mixer to continuously stir until the egg yolk milk starts to thicken. This step must be heated over low heat. Do not boil the egg yolk milk, otherwise it will be in vain
Step 7 . Put the boiled egg yolk milk at room temperature, let it cool naturally, and then freeze it in the refrigerator
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