Strawberry Ice Cream Ingredients:
- 210 grams of granulated sugar
- 4 egg yolks
- 300 grams of fresh milk
- 200 grams fresh cream
- 200 grams of fresh strawberries
- 1/2 fresh lemon, squeeze the water
- 100 grams of water
- 20 grams of pasta strawberry ice cream ( strawberry ice paste )
How to Make:
- Whisk sugar and egg yolks with the balloon wisk until thickened. Set aside.
- Heat the fresh milk and fresh cream over low heat until almost boiling (about 80 degrees Celsius). Lift.
- Enter the cooked milk into egg mixture, stirring constantly.
- Cook returned by way of steamed dough, stirring constantly with a wooden spatula until thickened (thin stick in a wooden spatula). Remove and let stand until cool.
- Combine strawberries, lemon juice, and water. Blend until smooth, then insert it into the dough has cooled, stir well.
- Add pasta strawberry ice cream into the batter and stir well.
- Put the mixture into the refrigerator for a minimum of 4 hours or until dough is cool enough.
- Remove the dough from the refrigerator, put in ice cream machine. Process until thickened and looks heavy rotation.
- Enter the ice cream into a container, store in the freezer to make it harder until ready to serve.
