1. A box of pure milk, a cup of yogurt, an appropriate amount of sugar, about ten strawberries, and two eggs.
2. Cut the strawberry into small pieces for later use. Put two egg yolks in a bowl, add a little sugar and some milk and mix well.
3. Add milk and egg yolk liquid to the pot, heat it on low heat, and keep stirring.
4. At this time, pay attention and keep stirring. Turn off the heat immediately after heating until the edge of the pot starts to make small bubbles. Remember not to bring it to a boil.
5. After the milk is boiled, put it in a large bowl and put it at room temperature. Then add the cut fruit and yogurt, and stir well.
6. Wash the egg shells, boil them in boiling water for three minutes, sterilize them, and place them neatly in a bowl.
7. Put the ice cream liquid into the eggshell with a small spoon, put a small wooden stick, and then seal it with plastic wrap and put it in the refrigerator freezer.
8. This is the finished product after six or seven hours of freezing
9. start
