Strawberry ice cream

Overview

During the strawberry season, I specially made two bottles of strawberry jam just for making ice cream at this time. This time I made strawberry jam with granular pulp. You can also eat the pulp in the ice cream. It tastes absolutely pure!

Tags

• dessert
• ice products
• children
• afternoon tea
• summer recipes
• corn starch
• egg yolk
• pure milk
• strawberry jam
• sugar
• whipping cream

Ingredients

Steps

1. 1 Take 2 egg yolks and add a few drops of white vinegar to remove the smell

   

2. 2 Add boiled milk and mix thoroughly

   

3. 3 Add sugar and cornstarch and mix thoroughly

   

4. 4 Cook over low heat until almost boiling, then remove from heat and let cool.

   

5. 5 After cooling, add strawberry jam

   

6. 6 Stir thoroughly

   

7. 7 Whip the whipped cream into 7 portions and pour it into the strawberry milk

   

8. 8 Use the cutting and mixing method to mix evenly, then put it in the refrigerator for 1 hour, so that it can be formed faster when mixed.

   

9. 9 Place the ice cream bucket in the freezer of the refrigerator one day in advance and freeze it below -18 degrees for about 24 hours. Immediately after taking it out, pour the ice cream liquid and stir for 20-30 minutes. It is now ready to eat, very soft and smooth

   

10. 10 Put the stirred ice cream into a container, freeze it in the refrigerator, and eat it as you go

    

11. 11 The strawberry jam I made was in the shape of fruit particles, and part of it still settled to the bottom after freezing. When you get to the bottom, there are a lot of fruit pieces.