Whisk egg yolk in a bowl until smooth.

In a saucepan, pour cream, whole milk and bring it almost boil.

Pour ¼ cup of warm cream from the saucepan to egg yolk, whisking at the same time.

Next, pour the egg mixture back to the saucepan. Put it back on stove, add jaggery, mix well and let it simmer for 5 minutes or until it looks thick like custard.

Once done, let it cool completely at room temperature and then refrigerate it overnight.

Finally, churn it in the ice cream machine.