1. Material: 240g watermelon, 2 egg yolks, whipped cream 150g, homemade watermelon sauce 1 spoon, and 30g sugar.

2. Separate the egg liquid, pour the sugar into the yolk and stir well.

3. Cut the watermelon into small pieces, pour it into a cooking cup and beat it into juice. Pour the watermelon juice into the egg mixture and stir well.

4. Pour the watermelon egg liquid into the pot and cook on low heat. Filter the watermelon egg liquid into a bowl.

5. Add egg yolk and whipped cream, stir well, and freeze in the refrigerator for more than five hours.