Starch – 1 tsp
Egg yolks – 5 PCs.
Butter was lowered into the warmed milk and bring it to boil. In another container, combine sugar, cornstarch and yolks, stir and RUB all until smooth. Then add a little milk, as a result, you should get a lot of consistency as liquid sour cream.
Meanwhile, the milk boiled over and we slowly, a thin stream pour the yolk mass, while not forget to constantly interfere. Bring to the boil. When the mixture is boiling, remove the pan from the heat and put it in cold water, all of which must be carefully disturb, until the mixture cools down and becomes lukewarm. Then the mass should leave it is completely cooled, periodically mix, then pour in the forms and send in the refrigerator for freezing.