1. Put the sugar and the egg yolk together and beat them with a whisk until they become milky white. It looks like this. Of course, you can use chopsticks without a whisk, but it will be very tiring, ha ha.
2. Pour the milk into the pot and cook until slightly boiled
3. Use a spoon to slowly scoop the boiled milk into the beaten egg mixture, and stir while pouring. (Be careful not to pour the milk into the egg liquid all at once, otherwise the eggs will be cooked and agglomerated by the milk)
4. Pour the stirred custard back into the pot, boil until slightly boiling, turn off the heat, and pour it into a container to cool
5. Put the cold custard into the refrigerator to freeze. It is best to stir it every two hours so that there is no ice ballast.
Tips:If you have cream at home, you can cut about 1cm and stir in the egg liquid, so that the taste will be more fragrant.
