1. 60g of bread with dried fruits, 50cc of milk, 150cc of fresh cream, 30g of sucrose, 1 egg yolk and 1 egg white.

2. Cut the bread into small pieces and soak in milk until soft.

3. Put fresh cream and 30 grams of sucrose into a pot and cook over low heat until thickened (use a fork to press while cooking). After turning off the heat, add the egg yolks and mix immediately with a whisk. Then turn on low heat and stir while heating for 1 to 2 minutes, then let cool and set aside.

4. Add 20 grams of sucrose to the egg whites and beat thoroughly.

5. Mix and put it into the freezer. After 1 to 2 hours, take it out and stir evenly, then put it back to continue freezing.