First, beat the egg yolk with soft sugar until it turns white, and the sugar melts for later use. (It's more convenient to use electric egg beater, or you can call it by hand.)
Pour milk and soft sugar into a large bowl, put it in a pot, and heat it in water (the water in the pot is boiled in advance and kept in a low fire state) until the sugar melts, and stir while heating.
Then add a small amount of milk to the egg yolk several times, and don't pour it all at once, otherwise the egg yolk will easily turn into egg flowers, and stir it while pouring. After stirring, heat the egg and milk again, stir while heating, about five or six minutes (keep the fire low), put a spoon down, and the spoon is covered with egg and milk, which is not easy to slide down. Then immediately take it out and put it in cold water, and keep stirring and cooling.
Now let's deal with the cream. The cream should be put in the refrigerator 12 hours in advance before use. Press the outer package by hand, then pour it into the bowl, add the white sugar, and send the whipped cream to drip very slowly. Then pour it into the cooled egg milk solution several times, and keep stirring. Then wrap it with plastic wrap and put it into the freezer of the refrigerator. Take it out and stir it with the whisk every 40 minutes or so, preferably for more than 4-6 times, because it will taste better and more delicate. Then pour it into a covered utensil and freeze it. When you want to eat it, please take it out in advance and put it in the freezer. It tastes better after softening slightly! ! !