Strawberry Ice Cream
This creamy, luscious ice cream is made without an ice cream machine. Strawberry can be replaced with blue berry, cherry or black berry, cooked down using the same technique.
180g of strawberry, 40g of white sugar, mix the two evenly, over low heat, stir as sugar melts. When sugar is completely melted, turn on medium heat and continue to stir and cook till it’s thickened. Cool and set aside.
Ice Cream Custard
- 100g whole milk
- 55g white sugar
- 380g heavy cream
- 4 egg yolks
- 1/8 tsp of salt
- 1 tsp of vanilla extract
- Over medium heat, boil milk and sugar till sugar completely melts. Whisk egg yolk to pale yellow. Temper egg mixture with milk by slowly adding hot milk into egg and stir continuously. Place egg and milk mixture over low heat, stir non stop till it forms a consistency of custard. Place in ice bath so that custard does not continue to cook internally.
- Pour strawberry paste into custard, mix thoroughly
- Whip heavy cream with hand mixer to a thick liquid form, do not over whip to form peak. Add strawberry custard into the whipping cream and mix thoroughly
- Pour the above content into a container, store in freezer for at least 4 hours.