Strawberry Ice Cream

Strawberry Ice Cream

Introduction:

"The strawberry season is coming to an end. Grab the tail and keep the strawberry flavor. Otherwise, if you want to eat strawberry ice cream, you can only use strawberry powder. So hurry up and take the last chance to keep the strawberry flavor

Production steps:

Step 1: clean the strawberries, control the moisture, cut them into pieces or pieces

Step 2: add 80 grams of sugar and lemon juice, stir well, and refrigerate

Step 3: put the egg yolk and the remaining sugar into the container, mix well with the egg beater and lighten the color

Step 4: put the milk and cream into the pot and cook until it begins to bubble

Step 5: pour the boiled milk paste into the egg yolk slowly, and stir while pouring to prevent the egg yolk from caking

Step 6: put the egg yolk paste mixed together on the gas stove, continue to heat it to about 85 degrees, and leave the fire source

Step 7: filter the yolk paste through a sieve

Step 8: keep cool water away and dissipate heat as soon as possible

Step 9: cool thoroughly and refrigerate for 2 hours. Take out the strawberries in step 2 and stir well

Step 10: take out and stir every 1 hour, repeat 4-6 times

Materials required:

Milk: 360 G

Light cream: 280g

Egg yolks: 4

Fine granulated sugar: 130g

Strawberry: 260g

Lemon juice: 30ml

Precautions: 1. Add egg yolk to 85 degrees to kill bacteria in egg yolk. The temperature can be observed by naked eyes, and the temperature before bubbling is about 85 degrees. 2. It is recommended that the ice cream will not touch the air for several times. I usually beat it six to eight times. If it's too much trouble, just four times.

Production difficulty: simple

Process: firing

Production time: one day

Taste: sweet