Strawberry Ice Cream

1. Wash and remove the stem of strawberries, crush them with a spoon, mix with 50 grams of white sugar, and marinate them in the refrigerator for three hours to produce natural strawberry sweet juice.

2. Cook the strawberry jam over low heat until it thickens. Let it cool and set aside.

3. Four egg yolks, add 100 grams of white sugar

4. Mix the eggs and sugar evenly.

5. Bring the milk to a slight boil, then add it to the beaten egg yolks in batches, using a manual egg beater to continuously stir. Be careful not to pour all the milk into the egg yolk at once to avoid scalding the yolk.

6. Filter the mixed egg yolk and milk, pour them into a small milk pot again, heat slowly over low heat, and stir continuously with a manual egg beater until the egg yolk and milk start to thicken. This step must be heated with low heat, and never boil the egg yolk and milk, otherwise it will fail. Put the cooked egg yolk milk at room temperature and let it cool naturally for later use.

7. Beat the whipped cream to 80%, then add thoroughly cooled strawberry jam and egg yolk milk to the whipped whipped cream.

8. Mix thoroughly and evenly with an electric mixer.