3 egg yolks (beaten),
1/2 (250ml) pint milk,
1 pint (500ml) double/heavy cream, 4 oz (100g) sugar,
2 cups of strawberries,
1 teaspoon of vanilla essence, 1/4 teaspoon salt
Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
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