Ingredients: cream, milk.

Accessories: raw egg yolk, sugar, cranberries, lemon, salt.

Tools: sprayer, eggbeater, pot, refrigerator.

1. Prepare the materials and stir the eggs. All containers and eggbeaters are oil-free and water-free. Prepare whipped cream when you use it.

2. Add10g sugar to the egg yolk, squeeze a few drops of lemon juice, send it to a lighter color, and then add salt.

3. Simmer the milk until it bubbles slightly, pour it into the egg yolk while it is hot, and stir quickly. The mixture is very thin.

4. Then heat it with low fire, stir it constantly to avoid pasting the pot, and heat it until it is slightly sticky. Let it cool. Heating may cause small graininess, it doesn't matter, just hit it again in the next step.

5. Pour the whipped cream into an oil-free basin, add the remaining 20g of sugar, squeeze a few drops of lemon juice, and send it to the eggbeater. The cream has a small peak. The cream lines in the basin do not disappear, then pour the cooled egg yolk paste into the cream basin and stir well. Beat it again with an egg beater, so that the small particles in the yolk paste will be knocked out.

6. Add cranberries and stir well.

7. Put it in an oil-free and water-free glass container, seal it, and freeze it in the refrigerator. Frozen for five or six hours, it becomes ice cream!