1. Wash the strawberries and pour them into the cooker and add half of the milk and churn, if you don't have a cooker, chop the strawberries and mash them.

2. Skim off the floating powder.

3. Take a clean and dry container and put in the egg yolks.

4. Add sugar.

5. Stir and keep stirring to melt the sugar into the egg yolks.

6. Heat the remaining milk over hot water and set aside when heated.

7. Gradually add the heated milk to the egg yolk mixture, whisking until creamy yellow.

8. Pour the strawberry mixture into the above mixture.

9. Mix well.

10. Cover with plastic wrap and refrigerate for a period of time depending on the temperature of your refrigerator, the liquid temperature should be about -5 degrees Celsius.

11. Take the cream out of the refrigerator and whip it until it thickens, or whip it directly at room temperature and mix it with the strawberry yolk mixture and then refrigerate it together.

12. Take out the refrigerated mixture and gradually add it to the whipped cream.

13. Stir well.

14. Install the ice cream maker in the bread machine, clockwise fixed and select the menu suitable for making ice cream to start, after starting the ice cream maker began to rotate.

15.Pour the liquid mixture into the spinning ice cream maker.

16. 20 minutes after the stop working, the ice cream has basically risen throughout the ice cream bucket, at this time the ice cream is soft, into the freezer for more than an hour.

17. Dig out and open to eat.