Strawberry ice cream
cream 20% — 200 g (for less plombirnogo option can take the cream of 10%)
sugar — 100 g
whipping cream 33% — 200 g
egg yolks — 2 pcs.
strawberry puree — 200g (itself made of fresh strawberries, but you can of frozen)
lemon juice — 2-3 ch. l.
Pour the cream into a pan of 20%, add sugar and heat until sugar is dissolved, but do not boil. In a separate bowl, mix the egg yolks.
When will heat the cream with the sugar, add them to the Zelko, whisking vigorously to Yellow is not curled. Return the weight of the pan and cook over medium heat, all the while making it difficult, 8-10 minutes prior to thickening.
Strain through a sieve to put cream in another bowl fat whipping cream and stir. Grind strawberries and lemon juice in a blender and pour into the mass.
Next, if you have morozhennitsa, then cool the mass in the refrigerator and put it in morozhennitsu, cook according to the instructions to the machine.
Morozhennitsy If not, place the bowl in the freezer, take every half hour for 4 hours and beat mass mixer, scraping with the mass well with the walls. This certainly do — is the process of homogenization — that the mass was not crystalline, ice and cream.
After the process of mass lid and stored in a freezer.