Strawberry Ice Cream Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
4: Egg yolks,
4 cup: Milk,
2 pint: Strawberries, hulled, rinsed
2 cup: Plus 1 T Sugar,
1 cup: Water,
1 cup: Heavy cream,
Directions:
1. Place the yolks in a large saucepan and add 1 cup sugar. Beat with a
wire whisk until light and lemon colored. 2. Meanwhile, bring the milk
almost, but not quite, to the boil. 3. Gradually add the milk to the
mixture, beating constantly. Use a wooden spoon and stir constantly, this
way and that, making certain that the spoon touches all over the bottom of
the saucepan. If a thermometer is available, cook to 180 degrees and
remove from heat. If a thermometer is not available, cook the sauce until
it becomes like a very thin custard. This cooking will rid the custard of
the raw taste of the yolks. Immediately pour and scrape the sauce into a
mixing bowl to prevent further cooking. Let cool. 4. Meanwhile, put the
water in a saucepan and add 1 cup sugar. Stir and bring to the boil. Simmer
10 minutes and remove from heat. Let cool. 5. Put the strawberries into the
container of a food processor or an electric blender and blend thoroughly.
Combine the strawberries with the sugar syrup and the custard. 6. Whip the
cream and before it is stiff beat in the remaining 1 tablespoon sugar. Fold
the cream into the strawberry mixture. Pour the mixture into the container
of an electric or hand-cranked ice-cream freezer and freeze according to
the manufacturers instructions.
Source from luhu.jp
wire whisk until light and lemon colored. 2. Meanwhile, bring the milk
almost, but not quite, to the boil. 3. Gradually add the milk to the
mixture, beating constantly. Use a wooden spoon and stir constantly, this
way and that, making certain that the spoon touches all over the bottom of
the saucepan. If a thermometer is available, cook to 180 degrees and
remove from heat. If a thermometer is not available, cook the sauce until
it becomes like a very thin custard. This cooking will rid the custard of
the raw taste of the yolks. Immediately pour and scrape the sauce into a
mixing bowl to prevent further cooking. Let cool. 4. Meanwhile, put the
water in a saucepan and add 1 cup sugar. Stir and bring to the boil. Simmer
10 minutes and remove from heat. Let cool. 5. Put the strawberries into the
container of a food processor or an electric blender and blend thoroughly.
Combine the strawberries with the sugar syrup and the custard. 6. Whip the
cream and before it is stiff beat in the remaining 1 tablespoon sugar. Fold
the cream into the strawberry mixture. Pour the mixture into the container
of an electric or hand-cranked ice-cream freezer and freeze according to
the manufacturers instructions.
Source from luhu.jp