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Milk ice cream with strawberries

Strawberry milk ice cream

A natural, delicious, wholesome treat! Lots of people love ice cream. These days the store carries every flavor imaginable, full of all kinds of add-ins. But of course the factory product is loaded with unwanted preservatives and dyes, so it's better to make your own at home.

Snezhana

Recipe author

Composition / ingredients

Servings:

Milk (3.2%)

500

Egg yolks

Sugar

Vanillin

Lemon juice

Starch

Strawberries

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 23 % 3 g

Carbohydrates 54 % 7 g

73 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Gather your ingredients. If you can, use natural farm products so the ice cream comes out tastier and more wholesome — all the more so if the treat is for children.
Step 2:

Use milk with a high fat content — mine was 3.2%. Pour the milk into an enameled pot and set it on the stove over heat. Stirring with a spoon, bring it to a boil over low heat.
Step 3:

In a separate bowl, beat the egg yolks with the sugar and starch until smooth. To improve the flavor and add a pleasant note, you can stir in a teaspoon of lemon juice (or a couple of citric-acid crystals in its place) and a pinch of vanillin. The lemon juice masks the eggy taste, and the vanillin makes the treat especially fragrant.
Step 4:

Pour the egg mixture into the milk in a thin stream, stirring with a spoon the whole time so the eggs don't curdle. Bring the mixture to a boil over low heat, stirring constantly. Turn off the heat and let the milk-and-egg mixture cool to lukewarm.
Step 5:

If the strawberries are fresh, wash them, let the water drain, and blitz them into a puree with a blender. I used strawberry puree I'd frozen back during berry season. If you want the ice cream perfectly smooth, you can also pass the puree through a sieve.
Step 6:

Stir the strawberry puree into the milk-and-egg mixture and mix well.
Step 7:

Spoon the strawberry-milk mixture into ice cream molds or a container and freeze for 6 hours. If you use a container, stir the setting mixture several times every half hour. Ice cream in molds you can just leave overnight.