150ml light cream, 20g sugar, one bottle of strawberry sauce (I use low sugar)

1, egg yolks into the whisk bowl, add sugar with a hand whisk until creamy;

2, add lemon juice (to remove the fishy taste of the yolks) and stir well, and then pour in the milk and mix well;

3, the custard with low heat cook until thickened (while cooking and stirring to avoid paste pot), pour out to cool spare, light cream with sugar, into the basin separated from ice water, with an electric mixer on medium speed until 6 into the hair (beaters head to pick up the cream is still flowing);

4, strawberry sauce poured into the cooled custard in small batches, stirring evenly, and then poured into the cream, mix well;

4, strawberry sauce in batches, pour into the cooled cream, mix well;

5, the ice cream, the ice cream, the ice cream, and then pour into the ice cream, mix well;

5, the ice cream, and then pour into the ice cream, and then pour into the ice cream. p>5, processed ice cream paste into a sealed box, put the freezer to freeze on the OK.