Home ice cream

1

Remove only the egg yolks and stir well with an egg beater.

2

Add sugar to taste.

3

Add appropriate amount of condensed milk and stir well.

4

After brewing the milk powder, pour it into the pot and bring to a boil.

5

Slowly pour the cooked milk into the prepared egg yolk liquid. It is recommended to use a spoon to scoop the milk and stir it with an egg beater, otherwise the egg yolk liquid will become egg soup.

6

After mixing the milk and egg yolks, pour into a saucepan and bring to a boil over low heat. Some people say I should open it slightly. I am afraid that I will spoil my stomach if I eat it before it is cooked. I will cook it on a low heat until it is fully opened. I will just stir it with an egg beater while cooking. It will not affect the effect.

7

After cooking, pour it into a bowl to cool, place it in the refrigerator and freeze for 40 minutes, take it out and stir once to continue freezing. After another 40 minutes, take it out and stir again, and the home ice cream is basically ready.

1. This time I used two egg yolks. After I cooked them, I tasted them and felt good, so I continued to put them in the refrigerator. When I took it out the next day, I felt that the fishy smell of egg yolk was a little stronger. Personally, I feel that this home ice cream can be made with one egg yolk or without egg yolk. 2. When the egg flavor is strong, it is recommended to add some jam. At that time, there was only ketchup at home, so I added some, and it felt okay. 3. This ice cream is best cooked and eaten right now. It will taste worse after a long time.