1. Take 2 egg yolks, add a few drops of white vinegar to get rid of fishy
2. Add boiled milk and stir well
3. Add sugar and corn starch, mix well
4. Boil on low heat until it is about to open and leave the heat to cool.
5. After cooling, add strawberry jam
6. Stir thoroughly
7. Whip the whipped cream and pour it into strawberry milk as it is distributed
8. Use the cutting and mixing method to mix evenly, and then put it in the refrigerator freezer for 1 hour, so that it can be stirred faster.
9. Put the ice cream bucket into the freezer of the refrigerator one day in advance, and freeze it below -18 degrees for about 24 hours. After taking it out, pour the ice cream liquid and stir for 20-30 minutes. It's ready to eat at this time, very soft and slippery
10. Put the stirred ice cream in a container, freeze it in the refrigerator, and take it as you eat
11. The strawberry jam I made is in the shape of fruit granules, and it still partially settled underneath after freezing. When I eat it below, there are a lot of fruit pieces.
Tips:Since the strawberry jam is made by myself, the sugar content is not high, so I used 50 grams of sugar. If the strawberry jam has high sugar content, the amount of sugar can be reduced appropriately.
