strawberry

300 grams

Whole milk

300 grams

condiments

Big egg yolk

four

berry sugar

150g

Cream that can be thickened to make whipped cream

150g

step

1. Mix whipped cream and milk in a small milk pot, and then slowly heat it to the boiling point with low fire, but it can't boil. Turn off the fire

Put it aside.

2. Pour the fine sugar into the yolk and stir (or beat the egg) with electric egg beater until the yolk turns white.

3. Slowly pour the hot milk into the egg yolk, and stir with an eggbeater to dissipate heat, so as to prevent the egg yolk from being burnt into egg flowers.

4. Boil boiling water in a large steel basin, pour the freshly prepared egg yolk liquid into another glass bowl or steel basin, and put it into the boiling water basin.

Continue heating in the middle until it is thicker than before, and there are tiny scratches on the surface of the milk, or it feels like it can stick to the spoon.

Turn off the fire and take it out. You can't cook it, or it will become egg drop soup again. (You can also pour the milk yolk liquid into a small milk pot.

Heat it directly with low fire until it is thick, which is faster. It's just that the risk is higher, and a little negligence will turn into egg drop soup. During the heating process

Stir constantly to avoid burning the pot.

5. Cover the basin surface with plastic wrap or cover to prevent the yolk paste from drying and peeling during cooling.

6. soak strawberries in light salt water for 10 minute, then wash and dry, cut into small pieces, squeeze them into strawberry paste with a blender, and pour them into the shade.

Stir the egg yolk paste evenly.

7. Pour it into a container, put it in the refrigerator for one and a half hours, then take it out, use a pressure-sensitive eggbeater to loosen the slightly frozen ice cream at low speed, and then put it in the refrigerator for freezing. Repeat loosening every two hours from now on. After three times, put it in a sealed container.