Strawberry Ice Cream
1.
Raw material diagram.
2.
Serve the Anchor cream over ice water.
3.
Put the whipped cream in the refrigerator.
4.
Stir the egg yolks evenly, sift in the cornstarch, add soft white sugar and stir evenly for later use.
5.
Put milk in the pot and turn off the heat after boiling.
6.
Add the egg yolk liquid slowly with your left hand, adding milk little by little, stirring at the same time with your right hand, slowly and carefully. After pouring it all, stir it with chopsticks to turn off the heat. Don't worry, the eggs will be cooked.
7.
The milk and egg liquid sit in ice water.
8.
The cream and strawberry jam are mixed well. Pour in the milk and egg liquid and beat it evenly and finely with a whisk.
9.
Pour into a container, no more than 6 cm, so use a larger container.
10.
It was frozen for four hours and stirred once. I used a whisk to stir. The effect proved to be very good and the finished product was very fluffy. Stir it every hour in the future. After stirring three times, you can put it in the refrigerator and dig a piece at any time.
Tips:
1. Some refrigerators have special grids for ice cream, and my home has it. The temperature is seven or eight degrees below zero. It is not a quick-frozen freezing, so the ice cream is always in a soft and hard state that will not freeze. You can dig it and enjoy it directly.
2. If not, it may take a bit more effort when digging. When eating, dig a piece in advance and refrigerate for a while, the effect is better.
3. Based on this, many types of ice cream can be derived, any fruits that I love can be, mango, yellow peach, banana...I'm going to try them one by one!
4. The sweetness can be adjusted by yourself. I put sugar in my strawberry jam, so the amount of soft white sugar is not a lot. You can taste it when it's battered. Add sugar as needed.
5. I don’t need to say strawberry jam. Cut the strawberries into pieces and marinate for an hour, then add rock sugar and boil.
