1. Put milk, egg yolk and soft sugar in a bowl
2. Stir the mixture evenly with a manual whisk
3. Pour the mixture into a non-stick saucepan or rice cooker and heat it up, stirring constantly, until the liquid becomes viscous, turn off the heat and let cool
4. Pour the mixture into the cocoa powder and mix well
5. Take out the whipped cream from the refrigerator (refrigerate for at least 4 hours), shake it, and pour it into a large bowl (bowls are best left in the freezer for more than 30 minutes to ensure low temperature), and send it until there is a small screaming corner. Yes, it doesn't take long.
6. Pour the cocoa mixture into the cream
7. Use an electric mixer to beat evenly, seal with plastic wrap, and freeze in the refrigerator
8. Take it out every hour, stir a few times with an electric whisk until it is even, a total of 3 times, and finally freeze it in the refrigerator for more than four hours or eat it the next day
9. Dig out and eat
10. One more piece
Tips:Cocoa powder can be added as you like. This time the amount has a strong cocoa fragrant, moderate sweetness without bitterness, and a lighter color; you can also add matcha powder or not, just the original flavor; the key to stirring during the period is to make the air The taste of the ice cream is also smoother; when the custard is heated, it should be stirred continuously to prevent the separation of overcooked custard;
