Is it neccesary to make ice cream at home? The answer is sure. You will find that there is no fruit in juices, no vanilla in vanilla ice cream, and no yogurt in sour ice cream. If you make ice cream at home, health and original flavor is what you’ve got.

Cherry ice cream

Egg/milk jam:
Egg yolks: 4
Sugar: 40g
Milk: 300g
Corn starch: 1 teaspoon
Fresh cream: 200g
Sugar: 20g
Rum: 5ml
Cherry can: 200g

1. Combine egg yolks, sugar and corn starch in a container, whip them with an egg beater until thickened. Pour milk into a milk pot over slow heat, bring to a slightly boil, remove the fire, shake the milk pot to reduce temperature for 10 seconds
2. Generally pour the hot milk into the egg yolks with one hand, and whip with a high speed with another hand, prevent egg yolks from condensing
3. Return to the milk pot after well incorporated of the egg yolks and milk, reduce to slow heat, keep stirring while heating
4. Remove the fire until the egg/milk mixture is dense and thick
5. Whip the fresh cream and sugar mixture until 80 percent done, which is equal to 1 time larger than the previous fresh cream
6. Add well whipped light cream into the cooled egg/milk jam, then add in cherry can, finally add in rum and mix well
7. Seal up in a container and freeze for 2 hours. Using a spoon to scrape the ice cream from bottom to top, and then freeze. Scrape one time after 1 hour, repeat two times

1. Better use a bigger container to fill in ice cream, by which way the time of freezing could be shortened, and it is easier to scrape
2. Better use fresh cherries more than 1 time, and pinch of sugar for a better taste
3. Cover the egg/milk jam with a plastic wrap for tightness, prevent surface from skinning