1. Boil 300cc of milk with 1 tablespoon of salted butter (you can also add 2 tablespoons of salt to make a milk tea flavor) and melt the butter. (If there is Earl Gray tea, filter out the tea leaves).

2. Beat 4 egg yolks with 120 grams of sugar (beat until the sugar melts), then pour in the milk, be sure to stir while pouring. Then return to the heat and cook until there are obvious scratches when running a small spoon with your hand. Put the cooked milk syrup into ice water to cool.

3. Add 250cc of animal-based fresh cream and a small spoonful of vanilla extract (you can omit it if you don’t have it) and whip until the consistency is close to the consistency of milk syrup. My cream was a little over-beaten.

4. Mix 1/2 of the whipped cream with the cooled milk slurry, then mix evenly with the remaining 1/2.

5. Pour into a suitable container and put it in the freezer of the refrigerator. Freeze for 30-40 minutes. Take it out and use a spoon to scrape it loose and then compact it. Put it in the freezer again and freeze for 30-40 minutes. Repeat 4 times.