草莓冰淇淋(不需冰淇淋機)
描述
草莓的微微酸，微微甜，消暑解渴，入口還吃的到草莓顆粒，口感極好。
熱量
步驟
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160cc牛奶倒入鍋中，小火加熱至微微沸騰。 Pour 160cc of milk into a pot and heat it on low heat until it boils slightly.
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4顆蛋黃和140g細砂糖，用電動攪拌器混合打發至微微發白。 4 egg yolks and 140g caster sugar, beat with an electric mixer until slightly pale.
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將牛奶分次慢慢與蛋黃液混合。(避免一次加入熱牛奶造成蛋黃結塊) Gradually mix the milk with the egg yolks slowly. (Avoid adding hot milk at one time to cause the egg yolk to clump)
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混合好的牛奶液倒回鍋中 Return the mixed milk to the pot
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小火加熱，用攪拌刀由下往上翻動至用手可在攪拌刀上畫出清晰的線。 Heat on low heat, turning from bottom to top until you can draw a clear line on the mixing knife with your hand.
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將牛奶液過篩 Sieve the milk
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讓牛奶放入裝有冰塊的碗中，快速降溫。 Let the milk cool down quickly by placing it in a bowl with ice cubes.
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降溫後，封住碗口，放入冰箱冷藏3-4小時。 After cooling down, seal the bowl and refrigerate for 3-4 hours.
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將270g草莓和20cc檸檬汁放入果汁機打能泥狀。放冰箱備用。 Put 270g of strawberries and 20cc of lemon juice into a blender and puree.Store in refrigerator.
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攪拌盆中倒入300cc鮮奶油及20g砂糖。碗下墊冰水。 Pour 300cc fresh cream and 20g sugar into a mixing bowl. Put ice water under the bowl.
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將鮮奶油打至9分發 Whip the fresh cream
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混合打發的鮮奶油和草莓泥 Whipped whipped cream and strawberry puree
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混合草莓液及蛋液，之後封住碗口，冷凍3小時。 Mix strawberry liquid and egg liquid, then seal the bowl and freeze for 3 hours.
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3小時後，取出冰碗，將已結凍與未結凍的冰泥混合。之後再冷凍3小時。 At 3 hours, remove the ice bowl and mix the frozen and unfrozen ice slush. Freeze for another 3 hours after that.
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3小時後，再次取出冰碗，用電動攪拌機混合已結凍與未結凍的冰泥。 After 3 hours, remove the ice bowl again and use an electric mixer to mix the frozen and unfrozen ice slush.
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將草莓冰沙倒入保鮮盒，冷凍5-6小時後，就完成了。 Pour the strawberry smoothie into the crisper, freeze it for 5-6 hours, and it's done.
小撇步
詳細製作影片：https://youtu.be/Zj6CX22Bl7w
