----strawberry-ice-cream----

INGREDIENTS:

Divide the egg yolks from the whites, put the white aside (freeze it or use those for another recipe).
Put the egg yolks into a big bowl and add the sugar, whisk it all together.
Keep whisking untill is has turned slightly whiter than before (or beat a few minutes in the Kenwood or Kitchenaid)
In a cooking pot, add the milk & the cream and bring to boiling point.
(big enough cooking pot, we add the egg mixture aswell later)
Add the milk/cream mixture to the eggs and whisk it firmly and quit fast.
We don't want the eggs to set to fast, not making an omelet.

Pour everything back into the cooking pot and on a low cooking stand whisk the mixture gently.
Beat the mixture in a figure eight over medium heat. Keep a close eye on the bottom of the pan.
When the mixture starts to stick at the bottom and the drawing of your tapping movement is clearly visible.
DO NOT LET THE MIXTURE COOK AGAIN, whisk it untill it thikens.
Remove the green from the strawberries and put them in a blender together with the bailey's & the juice from half a lemon.
Mix until you have a smooth mixture, then sieve everything so that the seeds are removed.
Add everything together in the cream mixture and stirr well.
Set aside to cool down, best is to let is set overnight in the fridge.
(let it cool down first to room-temperature before setting it into the fridge)
Pour the mixture into the ice-cream machine and let the machine do the rest!

TOOLS NEEDED:

TIPS & TRICKS: