Whip the cream and put it in the fridge.

Boil some water in a pot. Then place a metal dish on the pot and pour in the egg yolk, the sugar and the milk.

With a hand mixer, blend it fluffy over the steam. It will take about 2-3 minutes. Take it off the fire, add 3 tablespoons of apple balsamico crema, 7 tablespoons of poppy seed oil and one teaspoon of cinnamon powder. Then very carefully, get the mash fluffy again with the hand mixer. Place it in the fridge to cool. It will cool more quickly in the freezer (taking about 10 minutes).

Take out the whipped cream from the fridge, and mix it in with the help of the hand mixer.

Pour the prepared mix into shapes (e.g. stampo scalanato, ice cream bowl or shape), and then put it in the freezer. Cool it for at least 3 hours before serving it.