Appropriate amount of materials: 120 grams of dragon fruit, 120 grams of whipped cream, milk method.
Add sugar to egg yolk.
Beat well and pour in milk.
Slowly heat over low heat until thickened, stirring constantly.
Refrigerate finished custard until completely cooled.
The dragon fruit turns into mud.
Add chilled custard to dragonfruit puree.
Stir custard with the pureed fruit until smooth.
Pour in egg mixture and stir until completely dissolved. Put it in a box with a lid and put it in freezer, stirring every 30 minutes, for about 3 hours.