1. Separate the egg yolk, put it in a bowl, add 30 grams of white sugar
2. Beat with a whisk until the white sugar melts and the egg liquid becomes larger and milky white
3. Pour the milk into the soup pot and heat it to a boil, then remove from the heat immediately
4. Slowly pour into the egg yolk paste, stirring while pouring
5. Stir the custard, set aside to cool
6. Pour whipped cream into a bowl, add the remaining 30 grams of white sugar
7. Use a whisk for spare
8. Add homemade yogurt to the custard after cooling
9. Add in portions and mix well
10. Stir the custard and add homemade strawberry jam
11. Stir well with a whisk
12. Add whipped cream in portions
13. Stir thoroughly
14. Take out the ice cream bucket that has been frozen for more than 17 hours and install the mixing piece. Install the conversion head at the bottom and pour the mixed ice cream paste into the ice cream bucket
15. Put it into the bread machine and install it. Close the lid, select the "imix" stirring function, 25 minutes
16. After the work is over, the stirred ice cream is still very soft and cannot be shaped like a ball. It can be placed in the refrigerator to continue freezing for several hours. I thought the ice cream bucket took up space, so I poured it into the crisper. Cover the lid, put it in the freezer compartment of the refrigerator, take out the digging ball and shape it after freezing hard
Tips:1. The egg yolk paste must be beaten until the volume becomes large and milky white;
2. The whipped cream is best to be sent, so that the ice cream will be fluffy, delicate and free of icy residue;
3. If the ice cream is frozen in the refrigerator for a few hours, if you have time, take it out and stir it in the middle to make the ice cream more delicate.
