Snow flat pan: 2 egg yolks, 150g fresh milk, 80~100g sugar, 20g cornstarch, stir well. Stirring constantly over medium-low heat, heat until thickened and remove from heat. Cool in ice water and place in refrigerator to chill.
In a mixing bowl (or in a juicer), pour in 200g of whipped cream, 300g of frozen dragonfruit, and the chilled egg yolk milk mixture...whisk with a stirring rod until pureed.
Pour the puree into the starting ice cream maker for 25 minutes, and pour into a container and freeze for 5~6 hours.
Finished product.