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Heat milk in a sauce pan and once foams let it simmer and evaporates to half cup.
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Keep stirring otherwise milk gets burn.
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Whisk sugar and egg yolks in a heat proof bowl.
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Add evaporated hot milk in batches to the egg yolk mixture and keep stirring.
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Bring this mixture to heat and cook until it turns custard texture (refer video).
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Strain it if necessary and let the custard comes to room temperature.
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Once done do add Strawberry Puree and Vanilla Extract to it.
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Add heavy cream to the mixture and stir well.
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Let this mixture chills in refrigerator for 1-2 hours.
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Now assemble the freeze bowl (i keep the bowl for at least 12 hours in freezer), dasher and drive as per instructions for kitchen aid ice cream maker.
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Now pour the chilled ice cream mixture in to frozen bowl.
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In stir mode continue for 30 to 35 minutes or until desired consistency attained.
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Store in an air tight container and keep it in the freezer for 6 hours at least before serving.
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Serve the ice cream with any flavored syrup to give extra touch :-)