Strawberry Ice Cream

Method7 steps

1. 1

   Prepare the Strawberries

   处理草莓

   Wash the strawberries, remove the stems, and cut them into 5mm cubes. Divide the chopped strawberries in half: reserve one half for folding in later, and use the other half to make the syrup.

   将草莓洗净去蒂，切成 5mm 的小块。将切碎的草莓分成两半，一半留待后续折叠入料，一半用于制作糖浆。

   ⏱5 min

   • 💡 Cutting the pieces to a uniform size helps with syrup preparation and ensures a consistent texture切块大小均匀有助于糖浆熬制及口感统一
   
2. 2

   Cook the Strawberry Syrup

   熬制草莓糖浆

   Place one half of the chopped strawberries and granulated sugar in a saucepan. Stir and cook over medium heat until the strawberries release their liquid and form a syrup.

   将一半草莓碎和白砂糖放入酱汁锅中，用中火搅拌烹饪，直到草莓释放液体并形成糖浆。

   ⏱5 min

   • 💡 Stir continuously during cooking to prevent sticking or burning烹饪过程中需持续搅拌以防糊锅
   
3. 3

   Reduce the Syrup

   浓缩糖浆

   Continue heating and stirring until the strawberries break down and the syrup becomes noticeably thicker.

   继续加热并不断搅拌，直到草莓分解变形，糖浆明显变稠。

   ⏱7 min

   • 💡 Watch for changes in the syrup's viscosity观察糖浆的粘稠度变化
   
4. 4

   Cool the Syrup

   冷却糖浆

   When a line drawn through the syrup stays separated for 3 seconds, remove it from the heat. Add 1g vanilla extract and 1g salt, stir to combine, and set aside to cool completely.

   当划开糖浆能保持分开 3 秒钟时即可关火。加入 1g 香草精和 1g 盐搅拌均匀，放在一旁彻底冷却。

   ⏱1 min

   • 💡 The syrup must be completely cooled, otherwise it will affect the stability of the cream base糖浆必须完全冷却，否则会影响奶油基料的稳定性
   
5. 5

   Whip the Ice Cream Base

   打发冰淇淋底料

   In a bowl, combine sweetened condensed milk, heavy cream, 5g vanilla extract, and 1g salt. Use a hand mixer to whip until the mixture is light and fluffy and forms soft peaks.

   在碗中混合甜炼乳、重奶油、5g 香草精和 1g 盐。使用手动搅拌器搅打，直至混合物轻盈蓬松并形成柔软的尖峰。

   ⏱10 min

   • 💡 Keeping the cream and bowl cold helps with whipping奶油和碗保持低温更有利于打发
   
6. 6

   Fold and Pour

   混合与入模

   Fold the reserved half of fresh chopped strawberries into the base. Transfer the mixture to a freezer-safe container, drizzle the cooled strawberry syrup over the top, and gently swirl to create a marbled pattern.

   将保留的另一半新鲜草莓碎折叠拌入底料中。将混合物转移到冷冻安全容器，淋上冷却的草莓糖浆，轻轻旋出纹路。

   ⏱5 min

   • 💡 Swirl the syrup gently to create a beautiful marbled pattern旋动糖浆时动作要轻，以形成漂亮的大理石纹路
   
7. 7

   Freeze and Set

   冷冻成型

   Cover the container and freeze for eight hours until completely firm. Scoop and serve.

   盖上容器盖子，放入冰箱冷冻八小时，直至完全凝固后即可舀取食用。

   ⏱480 min

   • 💡 Try to avoid opening the freezer door frequently during freezing冷冻期间尽量避免频繁打开冰箱门