strawberry ice cream
By VicentaLakin
Recipe Recommendations
- milk 360 grams
- light cream 280 grams
- egg yolk of 4
- fine sugar 130 grams
- strawberry 260 grams
- lemon juice 30ML
- sweetening
- burn
- a day
- simple
Steps for strawberry ice cream
1
Wash the strawberries, control the moisture, and cut them into slices or blocks
2
Add 80 grams of fine sugar and lemon juice, stir well, and place in the refrigerator and refrigerate for later use
3
Put the egg yolk and remaining fine sugar into a container, and stir well with an egg beater until the color becomes lighter
4
Put the milk and light cream into the pan and simmer until it starts to bubble
5
Slowly pour the boiled milk paste into the egg yolks and stir while pouring to prevent the egg yolks from agglomerating
6
Place the mixed egg yolk paste on a gas stove, continue to heat to about 85 degrees, and leave the fire source
7
Filter the egg yolk paste through a sieve
8
Remove heat from cold water as soon as possible
9
Allow thoroughly to cool and place in the refrigerator to freeze for 2 hours. Remove and add the strawberries in step 2, and stir well
10
Then take out and stir once every 1 hour, and repeat 4-6 timesstrawberry ice cream Make Tips
1. Add the egg yolk to 85 degrees to kill the bacteria in the egg yolk. The temperature can be observed with the naked eye, and the temperature before bubbling is about 85 degrees.
2. It is recommended to beat the ice cream several times, so that the ice cream will be fluffy and delicate when it comes into full contact with the air, and there will be no ice cubes. I usually whip it 6 to 8 times. If it's too troublesome, just 4 times.
2. It is recommended to beat the ice cream several times, so that the ice cream will be fluffy and delicate when it comes into full contact with the air, and there will be no ice cubes. I usually whip it 6 to 8 times. If it's too troublesome, just 4 times.