Separate the egg white and yolk. Whisk the egg white until stiff peaks form.
Next, mix in the egg yolk and sugar, and put it in the freezer.
Leave it for an hour, and then stir in the milk. Put it back in the freezer. It should harden within around 3 hours.
Story Behind this Recipe
Heavy cream is expensive, so I tried making ice cream without it.
If you'd prefer a mellow-tasting ice cream, use a little milk. Add a generous amount if you'd prefer a lighter taste. I recommend adding a lot of milk. If the mixture separates, try adding a little more milk and mixing it often! It can still be rescued even after it has separated!