Strawberry ice cream
By VicentaLakin
It is said that ice cream originated in China, but then became Western food, because I couldn't figure it out. This ice cream is made today for the sole purpose of matching the cake with the fragrance of the heavy pound cake. Today's approach is simple, without an ice cream machine, and with light cream coming in, and no need to mix it many times in the process of freezing, the effect of which remains icy and smooth, although it was my own idea, but it is worth trying with the formula. I'm a family member who says it's good。
Recipe Recommendations
- light cream 250g
- pure milk 250g
- egg yolk of 2
- strawberry jam 150g
- corn starch 10g
- honey 50g
- powdered sugar 25g
Steps for Strawberry ice cream
1
Pure milk mixed with corn starch
2
A small fire boiled to milk
3
A little cold and then a little yogurt
4
Full and even mix
5
It's still boiling with a little fire, but don't open it until it's ripe
6
Add strawberry sauce. I used my own strawberry sauce and my own strawberries. Sensor
7
Smuggle evenly
8
加入蜂蜜Smuggle evenly
9
Last thing you got is light cream
10
Add the light cream
11
You can put it in a sealed box and freeze
12
I took it out after a day of freezing, and I had a couple of big kids at home, and I've been cut off half before I got a map. Save me something that'll make it when I'm completely wiped out. They say it's not cold. It's delicious