Strawberry Vanilla Ice Cream

1. Put part of material A into a steel basin and beat at low speed until 6 - 7 is distributed (slightly flowing state), beat it up and place it in the refrigerator for refrigeration (The temperature is high in summer, so it will be easier to beat it with ice cubes at the bottom.)2. Cross the vanilla pod, and use a knife to scrape off the black vanilla seeds. 3. Put all the B ingredients in a steel basin and mix well, and cook over low heat until small bubbles appear on the edge of the pot (do not boil until it boils). Sift the cooked milk through a filter. 4. Beat the egg yolk + sugar at high speed in an egg beater to turn white and fluffy. 5. Slowly add the milk of material B to the egg yolks and stir evenly. 6. Place the egg yolks milk on a smaller basin with water. Place the small basin on an induction cooker and heat it, and use the rising water vapor to stir the egg yolk milk into a thick and fluffy foam shape while heating it through water (this stirring process requires patience and takes more than 10 minutes). Beat until the custard will not close when you swipe it with your hand. 7. Put ice cubes on the bottom of the beaten custard to cool down.

8. Mix the pre-beaten animal whipped cream and custard, and add D strawberry preserved fruit. 9. Cover with plastic wrap and place it in the freezer (stainless steel is preferred for the container)10. Remove the ice for 3-4 hours and stir with a spoon, then return to the freezer and freeze for more than 12 hours.

Attachment: Strawberry preserved fruit 1. Wash the lemon and squeeze out the juice. 2. Wash and remove the stalks and wipe dry the strawberries, place them in an acid-resistant container and add fine sugar (I have the last of the bee sugar left at home, so I use the bee sugar instead of the fine sugar). 3. Gently stir the strawberries and sugar with a rubber spatula to mix well. 4. Leave Method 3 to stand for 30-60 minutes or refrigerate in the refrigerator for about 12-24 hours. At this time, the sugar will completely dissolve and the strawberries will release natural pectin. 5. Pour Practice 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. Stir with a wooden spoon while cooking, until the sauce is thick. It is a fragrant preserved fruit with strawberry particles.