HOMEMADE STRAWBERRY ICE CREAM

1. The first thing to do is to clean the fresh strawberries and then cut them in half.

2. We pass the strawberries in the blender until they are completely crushed as if it were a smoothie.

3. In a saucepan, heat a few glasses of water over medium-high heat until boiling.

4. In a heat-resistant glass bowl, add the egg yolks and the sugar.

5. When the water in the pan begins to boil, reduce the heat to low and place the bowl of yolks on the pan. In this way we will make the mixture in a water bath.

6. We start beating the yolks with the sugar with a whisk until we see that it takes on a color between whitish and yellowish, this will take us about 5 minutes. We remove the bowl and let the mixture cool to room temperature.

7. Meanwhile, in another bowl we will whip the cream. To do this, we pour the whipped cream which must be very cold.

8. Beat with a whisk for 3-4 minutes until peaks form.

9. We will gradually add the whipped cream to the container with the yolks and stir with gentle, enveloping movements using a spatula until everything is perfectly integrated.

10. We now have the base of our ice cream, which is perfect for making homemade fruit ice cream, in this case strawberry.

11. Add the strawberry smoothie that we have reserved and mix delicately and with enveloping movements until you obtain a homogeneous mixture.

12. All that remains is to pour this mixture into a plastic or glass Tupperware, spread it well and store in the freezer for at least 4 hours. I prefer to keep it overnight so that it compacts much better.

13. Take the homemade strawberry ice cream out of the freezer 5 minutes before serving it and let it warm up a little, this will make it easier to form our ice cream balls. Enjoy your food!!