Handmade ice cream course

The tutorial of handmade ice cream is as follows:

Ingredients 4 eggs? (only egg yolk? Oh! ), 2 bags of (pure) milk? White sugar (you can add it according to your own taste! ) practice put sugar and egg yolk together and beat them with an eggbeater until they are milky white. Of course, you can use chopsticks without eggbeater, but it will be very tired.

Pour the milk into the pot and bring it to a boil. Slowly scoop the boiled milk into the beaten egg liquid and stir it while pouring. Be careful not to pour the milk into the egg liquid at once, so that the eggs will be caked by the milk. Pour the stirred egg milk back into the pot, bring it to a slight boil, turn off the fire, and pour it into a container for cooling. ?

Put the cooled egg milk in the refrigerator for freezing. It is best to stir it every two hours, so there will be no ice. If you have cream, strawberry jam and kilo sauce at home, you can stir it left and right in the egg liquid, which will taste better. The yolk with white sugar turns white and becomes bigger.

Heat the milk with a little vanilla extract on low heat, and turn off the heat when it is about to boil. Slowly pour the milk into the egg yolk, stirring while pouring. Heat the mixture of eggs and milk in water to 85 degrees, and then cool it for later use. Whip the whipped cream to 6 or 7, and then mix with the cooled egg milk. Take a small part of 5, pour matcha powder into it and stir it evenly, then filter it several times to fully dissolve matcha, then take out the remaining 5 and stir it evenly.