The ratio of milk to cream can be set as 1: 1, and the ratio of cream can be appropriately increased if the taste is delicate.

Ingredients: 3 egg yolks, 240ml milk, 300g whipped cream, and proper amount of sugar.

Production method:

1. Put the egg yolk, milk and 50g sugar into a small fire.

2. Turn off the fire as soon as the material in the pot bubbles, and put it in a cold water basin for cooling.

3. Beat 70% light cream with the remaining sugar, add 1/3 egg-milk paste and stir well, then pour all the stirred cream into the beaten cream, and be sure to stir well.

4. Pour the stirred paste into a sealed container, put it in the refrigerator 1 hour, take it out and freeze it after stirring (the above steps are repeated for more than four times and taste good).

5. The made ice cream can be eaten directly after being taken out.