Strawberry Ice Cream (whole Egg Recipe)

Name: Strawberry Ice Cream (whole Egg Recipe)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500ml Fresh milk; 500ml Light cream; 5 Eggs (local chicken); Some Sugar; 250g chocolate; Some Strawberry jam

by LLY&ZSJ (from Tencent.)

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I am pregnant with a second treasure, so I dare not touch anything in the oven. Dabao can only trouble LG if I want to eat it. I was planning to make a cake before, so I bought a lot of butter. When I arranged it during the Chinese New Year, I found that half of it was expired. This time I held the principle of no waste. Just prepare to make good use of these cream to make some food. After thinking about it, I made this ice cream which is more marketable. I also made strawberry jam just before. I bought a few more chocolates. I grabbed LG and started it that night.
This time I tried two flavors and used two methods, one is with protein and the other is without protein. I found that the taste is not much different, both can be regarded as melting in the mouth! But the weight of the finished product after adding protein is far more than that without adding protein, and adding protein is not a waste, right? Of course, if you do not add egg whites, your egg whites can be made into egg white biscuits or double skin milk. I tried the double skin milk by myself, and it tasted great with strawberry ice cream and strawberry jam!
Also, I saw that many of the whipped cream is not whipped, but added directly to the custard. I also tried it. I suggested that you should whipped the whipped cream and mix well, otherwise the taste is not only worse!
In short, the taste of my own cooking is really good. I can't boast that it can be comparable to Haagen-Dazs, but it is definitely a match for Qixi. The most important thing is to rest assured. This is the first time I have eaten ice cream for Dabao. After hearing his praise that his mother made delicious, I was hesitant to buy some whipped cream, haha...

Ingredients

Strawberry Ice Cream (whole Egg Recipe)

1. Egg yolk paste: Separate the egg yolk protein in two basins (the bowl containing the egg white should be oil-free and water-free!), then add 100 grams of sugar, and beat the egg yolk until the color of the egg yolk paste turns white.

Strawberry Ice Cream (whole Egg Recipe) recipe

2. Heat the milk (add sugar according to your own taste), then slowly pour it into the egg yolk batter basin after a while, and use chopsticks to stir quickly while pouring it.

3. Supplement: If it is made of chocolate flavor, you can add chocolate in the process of heating the milk until it is completely melted. (I made two flavors at the same time, so I only left a little milk to melt the chocolate)

4. Pass the egg whites: Refer to the chiffon cake recipe. I'm sorry I forgot to take a photo. I used the original chiffon one. You don't need to add vinegar, but you need to add sugar in the middle!

5. Whipped cream: Add 60 grams of sugar and whip at low speed. If you have ice cubes or ice packs at home, it is recommended to add ice cubes or ice packs to a large basin, and then place the cream basin in ice water to whip.

6. The meringue paste and whipped cream are added to the egg yolk paste in step 2. This mixing technique is not as particular as chiffon. I first added the meringue paste, then added the cream and mixed well.

7. Add strawberry jam and mix well. Of course, you can also directly use a food processor to break the strawberries and then add and mix well. At this time, you can use chopsticks or a spoon to dip a little to taste the taste, if it is not sweet, you can add powdered sugar to compensate, even if there is no sugar, the white sugar will not melt!

8. Put it in the refrigerator for about 2 hours and take it out. Stir it up, down, left, right, left, right, and right. Then, smooth the ice cream and freeze it for 1 hour before taking it out and stirring. After freezing it for 1 hour, take it out and stir.

Tips:
1. The egg white bowl should be oil-free and water-free, because it needs to be sent out next.
2. It is recommended to add sugar when boiling milk, because the temperature is high and easy to melt, after all, ice cream is not too sweet. The most important thing is that adding white sugar at other times may not be easy to melt. As for the amount, you can decide according to your taste.
3. It must be slow to pour the heated milk into the custard basin. If the success rate cannot be guaranteed, it is still recommended to cool the milk before proceeding to the next step.
4. The whisking and mixing requirements for egg whites and whipped cream in ice cream are not as high as chiffon or cream cake, but everyone must try their best!
5. Stirring in the last step is indispensable, especially if you choose to break the strawberries directly with a food processor, because the strawberry has a lot of water, if you are lazy in this step, then when you eat the next day, you will find that the top layer of the ice cream has a delicate texture, and the bottom is all ice Slag and even ice cubes. Of course, you should also pay attention to the strawberry jam. For example, the strawberry jam I made myself is bigger, and it sinks to the bottom of the ice cream, so you have to mix it evenly.