STRAWBERRY ICE CREAM

Material:
210 gr sugar
4 egg yolks
300 gr fresh milk
200 grams fresh cream
200 g fresh strawberries
1 / 2 fresh lemon, squeeze, take the water
100 gr water
20 gr pasta strawberry ice cream


Directions:

• Beat sugar and egg yolks with a balloon wisk until thickened, then set aside.
• Heat the fresh milk and fresh cream over the fire until almost boiling, then remove from heat.
• Enter the cooked milk into egg mixture, stirring constantly.
• Cook returned by way of steamed dough, stirring constantly with a wooden spatulauntil thickened (thin stick on wooden spatula). Remove, let stand until cold.
• Combine strawberries, lemon juice, and water. Blend until smooth, then insert it intothe dough which is cool, mix well.
• Add pasta strawberry ice cream to the batter and stir well.
• Enter the dough into the refrigerator for a minimum of 4 hours or until dough is cool enough.
• Remove the dough from the refrigerator, put in ice cream machine. Process untilthickened and looks heavy rotation.
• Enter the ice cream into a container, store in freezer to make it harder until ready to serve.
• Serve