Strawberry Yogurt Ice Cream

Strawberry Yogurt Ice Cream

1. Put 100 grams of white sugar into the pot, add 100ml of water, boil it, and simmer into a viscous syrup on low heat. The cooked syrup is about 50ml

2. Beat the egg yolk into a slightly whitish viscous state, slowly pour the boiled syrup into the egg yolk liquid in a streamlined shape, and use a whisk with the other hand to keep stirring (the pouring speed must be slow, stirring The speed must be kept up, and it must be coordinated well, otherwise a pot of sugar water egg drop soup will be fresh out of the oven)

3. Stir the mixed liquid of syrup and egg yolk evenly and heat it to 85 degrees in water. It is also necessary to heat and stir at the same time. When the egg yolk becomes very viscous, it will hang on the wall of the spoon, scratch it with chopsticks, and there will be clear scratches.

4. Whip the animal cream until it can flow

5. Pour the cooled egg yolk syrup into the whipped cream

6. Then add the yogurt together and mix well

7. Pour into a clean crisper and put in the refrigerator to freeze

8. Take it out and dig it every 1-2 hours. I dig it three times in total. The taste is very fluffy, delicate and soft, without any icy scum.

9. Finally, use a ball picker to dig into a ball, and top with strawberry jam for a little decoration