200g milk, whipped cream 150g, 35g milk powder, 30g white sugar, 8g corn starch and a proper amount of strawberry jam.

2. Practice:

(1) Weigh all the materials and put them into the milk pot.

(2) Heating with low fire, stirring while heating until the ice cream liquid hangs on the wall. It's like condensed milk.

(3) Pour the heated ice cream liquid into a bowl and put it into the refrigerator for cooling. After cooling, the surface of the ice cream liquid will form a layer of milk skin, so just pick out the milk skin and throw it away. After cooling, add two spoonfuls of strawberry jam to the ice cream liquid and stir it evenly. The reason why strawberry jam is added after cooling is that strawberry jam can keep a little grainy and look better.

(4) Pour the stirred ice cream liquid into the ice cream mold and shake the mold to make the surface of the ice cream liquid smoother.

(5) Insert the ice cream stick, cover it, carefully put it in the refrigerator and freeze it for at least 6 hours, preferably overnight. Ice cream frozen overnight is harder and easier to demould.

(6) demoulding the ice cream. Prepare a bottle of strawberry chocolate crispy sauce, and mix the crispy sauce evenly before use. Put the demoulded ice cream in strawberry chocolate crispy sauce for 3 seconds and lift it. It takes about 10 second for the crispy skin to harden, which is particularly amazing.

(7) The value of the strawberry crispy ice cream is particularly high. When you take a bite, the crispy skin cracks with a "beep" and you can't help but take another bite. The ice cream inside is also strawberry-flavored, and the strawberry flavor is more intense when paired together.