1. Reserve the raw materials, put the eggs in an egg-beating bowl, add 40 grams of sugar and 1 teaspoon of lemon juice
2. Whisk with a whisk until milky white, then pour in the milk and mix well
3. The custard is cooked slowly over a low heat, and the dark chocolate is chopped
4. Dark chocolate chips, add to the custard, stir while cooking, so as not to get stuck
5. Boil until thick and no particles. Cool and set aside. Shake the whipped cream and pour it into a container. Add 40 grams of sugar. Separate ice water, use an electric whisk to beat at medium speed to 60% hair
6. Pour the cream into the cooled custard mixture in portions and mix well
7. Pour the processed ice cream paste into the ice cream inner bucket that has been frozen for twelve hours, turn on the power, and stir for 30 minutes
8. Put the ice cream in the refrigerator for 2 hours to eat. Take out the ice cream and scoop it into a ball with a spoon. You can sprinkle it with chopped almonds, mango pulp, etc.
