strawberry ice cream

1

Raw material diagram.

2

Whisk Anjia cream through ice water.

3

Put the beaten cream in the refrigerator and refrigerate.

4

Stir the egg yolks well, sieve in the corn starch, add the soft sugar, stir well and set aside.

5

Put milk in the pan, bring it to a boil, turn down the heat.

6

Add the egg yolk liquid slowly with your left hand, little by little, and stir with your right hand at the same time, slowly and gently. Pour it all out and stir it with chopsticks and turn off the heat. Don't worry that the eggs will be cooked.

7

Sit milk and egg liquid in ice water.

8

Mix the cream and strawberry jam together. Pour in milk and egg mixture and beat well with egg whisk.

9

Pour into a container, no more than 6 centimeters, so use a larger container.

10

Freeze it for four hours and stir once. I used an egg beater to stir it. The actual effect proved to be very good and the finished product was very fluffy. In the future, stir every hour, stir three times and put it in the refrigerator to freeze, and dig a piece at any time to eat in the future.

1. Some refrigerators have special compartments for ice cream. My house has one. The temperature is minus seven or eight degrees Celsius. It is not frozen. Therefore, the ice cream is always soft and hard when placed in it. You can dig it directly and enjoy it. 2. If not, it may take more effort to dig. Dig a piece in advance and refrigerate it for a while when eating, and the effect will be better. 3. Based on this, many types of ice cream can be derived, including any fruit you like, mangoes, yellow peaches, bananas... I am going to try it one by one! 4. You can adjust the sweetness yourself. I put sugar in my strawberry jam, so the amount of soft white sugar is not much. You can try it again when you make the paste. Add sugar as needed. 5. Don't ask me about strawberry jam. Cut the strawberries into slices and marinate them in white sugar for an hour, then add rock sugar and boil them.