1. The egg separates the egg white from the egg yolk and only needs the yolk.
2. Bring the milk to the boil, pour in 25 grams of white sugar to melt, put the milk in the pot and wait for it to cool.
3. Add white sugar to the egg yolk and mix well.
4. The whisk I used turned into a paste.
5. After the milk is slightly warm, pour the egg batter into the pot (the milk only has a little temperature or is completely cold, otherwise it will turn into egg drop!)
6. Stir while cooking.
7. Turn off the heat immediately after bubbling.
8. I first pour out half of the original flavor, and add the cocoa powder to mix evenly.
9. Pour into a bowl, put it in the refrigerator and freeze for 1 hour, then stir the ice cream liquid with a spoon.
10. After stirring, pour into the mold. I made an original flavor, an original flavor with strawberry jam, and a cocoa ice cream flavor.
11. The son crushed the rum biscuits into the cocoa ice cream liquid.
12. Put it in the refrigerator and freeze for more than 4 hours and you can eat it!
13. You can come and eat!
