1. Open the vanilla bean pods, take out the vanilla seeds and put them in the milk together with the outer skin, boil, turn off the heat, let the vanilla bean pods fully release the aroma in the milk, until the temperature is lowered and it is not hot for use; add 40 grams of sugar to the egg yolk and mix well
2. Slowly pour the low-temperature milk mixture into the egg yolk liquid, stirring while pouring; slowly boil the milk mixture over a low heat, and stir while cooking to avoid mashing the pot until the milk mixture becomes thick and hangs on the spoon
3. Add 40 grams of sugar and beat the whipped cream until it can barely flow. Let the milk syrup cool for later use (it can be cooled by cold water); pour into the cold milk syrup
4. Use a whisk to beat a few times and mix evenly; pour into a container with a lid and freeze in the refrigerator, take out and stir every 2 hours, and stir 2-3 times.
