Beat the egg yolk and sugar together with electric egg beater until creamy white.

Pour the whipped cream into the pot and cook on low heat until the pot bubbles.

Slowly pour in the beaten egg yolk, stir well, pour it back into the pot, cook it on low heat until it becomes thick, and keep stirring until the ice cream paste can stick to the back of the spoon.

Let it cool, pour in yogurt, stir well, put it in the refrigerator for 40 minutes, then take it out and beat it with electric egg beater, and freeze it again.