Strawberry ice cream(cao mei bing ji ling )

Strawberry ice cream

Introduction:

"During the strawberry season, two bottles of strawberry jam were specially made to make ice cream at this time. This time, we make strawberry jam with granular pulp. We can also eat pulp in the ice cream. The taste is absolutely pure

Production steps:

Step 1: take 2 egg yolks and add a few drops of white vinegar to remove the fishy smell

Step 2: add the boiled milk and stir well

Step 3: add sugar and corn starch, stir well

Step 4: cook over low heat until it is boiling. Remove from the heat and let cool.

Step 5: cool and add strawberry jam

Step 6: mix well

Step 7: whisk the cream and pour it into strawberry milk

Step 8: mix evenly with the method of cutting and mixing, and then put it into the refrigerator for 1 hour, so that it can be formed faster.

Step 9: put the ice cream bucket into the refrigerator freezer one day in advance, and freeze it for about 24 hours below - 18 ℃. Pour in the ice cream immediately after taking it out, and stir for 20-30 minutes. It's edible now. It's very soft and smooth

Step 10: put the mixed ice cream into the container, freeze it in the refrigerator and take it as you like

Step 11: the strawberry jam I made is granular. After freezing, it still partially precipitates to the bottom. When you eat below, there are a lot of fruit grains.

Materials required:

Strawberry jam: 200g

Light cream: 250g

Pure milk: 250g

Sugar: 50g

Egg yolk: 2

Corn starch: 10g

Note: because strawberry jam is made by myself, the sugar content is not high, so 50 grams of sugar is used. If the sugar content of strawberry jam is high, the amount of sugar can be reduced appropriately.

Production difficulty: simple

Process: others

Production time: one hour

Taste: Fruity

Chinese PinYin : Cao Mei Bing Ji Ling