1. Add egg yolk and sugar, and beat until almost white
2. Add a small amount of warm milk to step 1 and stir evenly (the egg yolk will clump and become hard if added at once)
3. Pour step 2 into the pot and turn on a low heat, stir from the bottom and slowly heat until thick
4. Whip the whipped cream to 70% foam
5. Add step 4, cool and filter step 3, after mixing well, put it in the refrigerator
6. Peel the cantaloupe, cut into pieces, and put the lemon juice into a food processor to smash
7. Add 6 to 5 and mix evenly, you can use a hand-held whisk to beat evenly
8. Put step 7 into the freezer and freeze
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