Calories
204 kcal
Protein
6 g
Fat
12 g
Carbohydrates
19 g
Put three egg yolks in a bowl. Add the sugar and beat with a whisk or mixer for about 30 seconds to get a smooth and homogeneous mixture. Pour the milk into the yolks with sugar. Mix everything very thoroughly. Then cook the mixture over low heat until thickened using a water bath about 10 minutes. Just don't overcook it, otherwise, you will get an omelette. As soon as you feel that the mixture has started to thicken, immediately remove it from the water bath. Let the mixture cool completely.
Thoroughly wash the fresh strawberries. After that, let the berries dry completely - transfer the strawberries to a towel. Remove the stems and place the sliced berries in the dishes that you are going to puree them in. Strain the strawberries through a sieve to remove the seeds. Combine the strawberry puree with the cooled egg mixture until smooth with a spoon, spatula, whisk, or mixer.
After that, whip the cold heavy cream until it becomes stiff. Add the whipped cream to the strawberry puree, mixing everything until smooth on the lowest speed. Transfer the mixture to the dishes suitable for freezing, and close them with a lid. Put it in the freezer. Mix the ice cream every 30 minutes for the first 4-5 hours of freezing, to prevent ice crystals from forming. After four to five hours of freezing, you don't need to mix the mixture anymore.
The more often and more actively you mix the contents of the dishes, the less likely it is that there will be ice crystals in the finished ice cream.
Bon Appetit!
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