[strawberry Vanilla Ice Cream] with Strawberry Jam

Name: [strawberry Vanilla Ice Cream] with Strawberry Jam
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Animal whipped cream; 20g Caster sugar; 200g milk; Replace 1/4 stick with 1/2 tsp of vanilla extract Vanilla pods; 4 yolk; 600g Strawberry; 150g maltose; 1 piece lemon

by Mi Rui's Review

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

What if I don’t have an ice cream machine and want to eat ice cream? The weather slowly warmed up and the cold drinks began to spread quietly. Although it is a little troublesome to make ice cream by yourself, the ingredients are fresh and the taste is so sweet that it melts in the mouth. When making it, pay attention to whipping the egg custard and not boiling, otherwise it is easy to clump. Just beat the egg custard until it is fluffy and thick. The ice cream will be dense and soft~
Dig it to see that the inside is very soft, there is no ice residue at all~
The weather was too hot and it melted after the scooping out. In the end, I had to pat and eat, hehe~"

Ingredients

150g Animal Whipped Cream
20g Caster Sugar
200g Milk
Replace 1/4 stick with 1/2 tsp of vanilla extract Vanilla Pods
4 Yolk
600g Strawberry
150g Maltose
1 piece Lemon

[strawberry Vanilla Ice Cream] with Strawberry Jam

1. 1. Put the A part in a steel basin and use low speed to beat to six to seven distribution (slightly flowing state), put it in the refrigerator and refrigerate (the temperature is high in summer, please put ice at the bottom for easier dispersing) 2. Vanilla pod Cross-section, scrape off the black vanilla with a knife. 3. Put all the B ingredients in a steel pot and mix them evenly. Use low heat to boil until small bubbles are formed on the side of the pot (do not boil until boiling). The boiled milk is sieved with a strainer. 4. C material egg yolk + granulated sugar is beaten at a high speed with a whisk, and it becomes white and fluffy. 5. Slowly add the milk of B material to the egg yolk and stir evenly. 6. Put the egg yolk milk on a small basin with water. Put the small basin on the induction cooker and heat it with the water vapor coming up. The egg yolk milk is whipped into a thick and fluffy foam shape (this whipping process needs to be patient, it takes about 10 minutes or more). Beat the egg custard to the point that it won't close together with your hands. 7. Put ice cubes at the bottom of the beaten custard to cool it down.

[strawberry Vanilla Ice Cream] with Strawberry Jam recipe

2. 8. Mix the pre-whipped animal whipped cream of material A with custard, and add strawberry jam to D. 9. Seal with plastic wrap and put it in the freezer (the container is preferably stainless steel) 10. Take out the ice for 3-4 hours and stir it with a spoon, then put it back in the freezer and freeze for more than 12 hours

3. Attachment: Strawberry jam 1. Wash the lemon and squeeze the juice for later use. 2. Wash the strawberries, remove the stalks, and wipe off the water, put them in an acid-proof container and add fine sugar (I have the last bit of bee sugar in my house, so I use bee sugar instead of fine sugar). 3. Use a rubber spatula to gently stir the strawberries and sugar to mix them thoroughly. 4. Put Practice 3 to stand for 30-60 minutes or refrigerate for 12-24 hours. At this time, the sugar will be completely dissolved and the strawberries will release natural pectin. 5. Pour method 4 into an acid-resistant pot, first add lemon juice and bring to a boil over medium heat, then turn to low heat and add maltose to continue cooking. While cooking, use a wooden spoon to stir until the sauce is thick. It is a fragrant jam with strawberry particles.

Tips:
Muriel nags:

1. If white foam is produced during the cooking process, it can be removed with a stainless steel spoon.

2. This formula can be used to press strawberries into a puree to make slush strawberry jam.