Strawberry Ice Cream
1.
First, pour the strawberry powder into the milk and stir. If there is no strawberry powder, you can omit it. You can also add vanilla or other things.
2.
Then it is sieved, and the strawberry seeds are filtered out, so that the taste is smoother, and the filtered milk liquid is put in a small pot and boiled on a low fire.
3.
Put 80 grams of sugar into the four egg yolks and beat them with a whisk until they are fluffy and whitish
4.
Just hit this level, it's thick and whitish. You can see by comparing it with the above.
5.
Then slowly add the boiled strawberry milk, slowly pour in and stir while pouring in. It must be added in a small amount, so as to prevent the custard from being blanched into egg flowers and affecting the taste
6.
The well-stirred custard is also thick and low.
7.
Then put the custard custard into a pot of boiling water, and stir it while boiling. Use a medium-to-low heat throughout the process, so as to prevent the custard from turning into egg blossoms. Slowly, the custard will become thicker and thicker.
8.
When you stir until the milk paste is thick enough to draw a line on the spatula with your fingers, when the milk paste does not close together, it means that the milk paste is thick enough. Turn off the heat and put the milk paste in a pre-prepared ice water bowl to cool down ,
9.
When the milk paste becomes cold, pour half of the 200 grams of whipped cream into the milk paste and stir evenly, and toss like a cake.
10.
Pour the mixed milk paste back into the other half of the milk paste and stir evenly. The evenly mixed custard paste is put into a sealed container, put in the refrigerator and eaten overnight.
11.
The ice cream frozen overnight is very smooth and fragrant. The egg scent blends with the creamy flavor, and there is a slight strawberry flavor. It tastes very fresh because of the strawberry neutralization, and it is not greasy at all. Very good taste
Tips:
This ice cream does not add cornstarch and the like, and the eggs are cooked, so children eat it without worrying about bacteria. When processing the egg batter, it must be stirred slowly over a small fire to become thick, so that the taste is dense and without ice residue. This ice cream is really delicious if you eat it, and Haagen-Dazs is nothing more than that. Whether it is eaten in a crisp tube or used to make mango ice, it is a super basic model. If you love ice cream, don’t miss it. Let’s make yourself a delicious and safe summer cool.
