2. Separate the egg yolk from the white. Add vanilla powder and white sugar to the egg yolk, and beat it with an egg beater into evenly foamed mayonnaise.
3. Mix milk with cream and boil. Take about 1/5 of hot milk and pour it into mayonnaise to make a thin sauce. Be careful to stir quickly while pouring to prevent the mayonnaise from condensing into flowers.
4. Pour the thin sauce back into the hot milk, and keep stirring while pouring it to make it a uniform egg milk slurry. Heat it on a warm fire (do not boil it), and keep stirring until the milk thickens. Take it off the fire and let it cool for later use.
5. Beat the protein into a creamy shape with an egg beater, gently mix it into the egg milk slurry, and mix well to form an ice cream slurry.
6. Take a 1 1.5 liter container, fill it with ice cream slurry, cover it, put it in the freezer (-12-18℃), and freeze it for about 5 hours. Take it out and stir it every about 1 hour, so as not to freeze it into a whole block.
7. About 20 minutes before eating, take out the ice cream and make it soft at room temperature. Wash and peel fresh fruits, cut them into pieces or small pieces, and spread them at the bottom of six plates. Take 3 ice cream balls from each plate with an ice cream spoon and put them on it. Finally, put some pieces of fruit on the ice cream ball for decoration.