Tagada Strawberry Ice Cream - whipping cream

Method

• With an stand mixer, beat egg yolks and sugar at medium speed for about 2 minutes.
• Pour in the milk and cream, stir to combine then transfer the entire mixture to a saucepan and place over low heat.
• Add 150 gr. chopped strawberry gummy candy.
• Cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
• Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. On the last 10 minutes of churning, add 50 gr. chopped strawberry gummy candy,.
• Freeze for another 3 to 4 hours to allow the ice cream to harden.