Strawberry ice cream
Overview
In the dog days of summer, you still can’t miss the beloved strawberry flavor. Although there are no strawberries now, the strawberry flavor I have preserved is still there. That is the strawberry jam I made during the strawberry season. I keep it so that I can still enjoy the delicious taste of strawberries during this season. Use it to make ice cream. The pink color and strong strawberry flavor add a lot of color to the ice cream. It is a delicious and delicate ice cream. Here comes a dish in the dog days of summer, just one word: great!
Tags
Ingredients
Steps
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First make the egg yolk milk: boil the pure milk, add lemon juice to the egg yolk, then stir evenly, add lemon to remove the fishy smell and increase the fragrance
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Pour the egg yolk liquid into the boiled pure milk. Pour it in slowly, and stir quickly while pouring to prevent the egg yolk from forming into spikes. Then cook the egg yolk liquid over low heat until it bubbles, but do not boil it until it boils, otherwise it will be a pot of egg drop soup. After cooking, let cool and set aside.
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Homemade strawberry jam, frozen in the refrigerator, take it out and defrost it in advance 6. Take the required amount and add it to the cooled egg yolk milk
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Stir thoroughly
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Beat the whipped cream until it is 6 points apart, that is, it is not flowing. Just use a mixer with a small triangle in advance
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Add the whipped cream to the egg milk and mix evenly. Do not over mix, so the ice cream will be very smooth.
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The bucket of the ice cream machine is frozen at -18 degrees for more than 15 hours in advance. Take it out and pour the stirred ice cream liquid immediately, turn on the machine, and stir for about 20 minutes. Mine was ready in 20 minutes, and it looks like this. You can’t finish it in one sitting. Just dig it into a sealed box and freeze it. You can eat it as you go.
