INGREDIENTS
For 1 liter of ice about
- 1 box of 410 ml evaporated milk (whole)
- 40 ml of liquid whipping cream (30% fat min.)
- 70 g of powdered sugar
- 100 g strawberries Tagada (50 g to 50 g and ice cream for cuts in the ice)
- 2 tablespoon. level tablespoons of cornstarch
HOW TO MAKE
- The day before, put your bowl of ice cream maker at least 15 hours in the freezer.
- The day before or 6 hours in advance
- In a saucepan over low heat, heat condensed milk, cream, sugar and 50 g Tagada strawberries (about 13).
- It is important that the fire is not sweet for the acidity of the milk candy rotate.
- Mash the strawberries on the walls, turning occasionally with a wooden spoon to dissolve the heart also.
- In a small bowl, dilute the cornflour in a little of the hot mixture to avoid lumps then pour into the pan of milk and stir constantly until the mixture lightly spoon tablecloth.
- About 7 to 10 minutes over low heat.
- Filter the mixture and put it in an airtight container.
- Shoot to tidal mixing to prevent a crust forms, then let cool to room temperature then put the container in the refrigerator for 5 hours or a whole night so that the mixture is cold.
- Cut the remaining strawberries Tagada 4 or 13 strawberries (about 50g) and set aside.
- Put your ice cream maker vacuum then pour the mixture creamy inside. Let churn for 25 to 30 min.
- Pour your ice cream in a tupperware or ice tray and add the pieces of Tagada strawberries and mix with spatula to stir but not overstated. Standardize the ice in the tray, and then close the lid and store in the freezer for 23 hours at least.
- Your ice will thicken and harden until the right consistency.
- Serve this delicious gourmet ice all those you love and enjoy the sweet fragrance of childhood ...
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