1. Add 70 grams of sugar to the egg yolks in portions, and beat with a whisk until the color becomes lighter and thicker
2. Peel the vanilla pods, gently scrape out the vanilla seeds with a knife, add them to the milk, heat on a low heat (when you feel it starts to boil, turn off the heat immediately), slowly pour the heated milk into the egg yolk
3. Stir constantly during the pouring process, add the remaining 20 grams of fine sugar to the whipped cream, lightly whipped, and add the whipped whipped cream to the milk custard in three times, stir well with a manual whisk, and cover to keep fresh Membrane, put it in the freezer compartment of the refrigerator, take it out and stir it three to four times during the freezing process, wait until it is completely frozen, and the ice cream is ready
