Main raw materials: fresh milk, cream, nut paste, sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0. 13 kg of cream, 0.75 kg of nut paste, 0. 15 kg of sugar, 0. 1 kg of egg yolk, and trace of edible essence. Add a little hot milk to the weighed nut paste and make it into a thin paste for later use. Put the weighed white sugar into the egg yolk and stir well, then add the thin paste nut paste milk and stir well; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and put it in the refrigerator for freezing.
Technological process: selecting materials in proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.
Method for making taro ice cream
Materials:
A 3/4 cup of taro paste is about 160g(~ 1 cup).
B 3/4 cups of whole milk/180ml
3 tablespoons condensed milk (tablespoons)
D 2 egg yolk (stir first)
E corn starch 1 spoon (teaspoon)
F 1 tablespoon cold boiled water
G 2~3 tablespoons fine sugar
2 cups whipped cream
I 4~5 drops or an appropriate amount of concentrated taro essence (if omitted, the ice cream taro tastes lighter and the color is whiter)
Exercise:
1.a+b First, crush the taro paste with a spoon and mix it evenly with a blender (or blender). Add c and stir well.
2. Cook on low heat (1) until warm. Add d egg yolk and keep stirring and mixing.
3. Mix E+F and add (2). Keep stirring. Cook until it is slightly thin and thick. Move away from the fire. Add g and stir until the sugar dissolves. Put the pot in cold water and cool it until it is completely cooled.
Go through.
4. Beat the whipped cream at low speed to 7~8 rpm for distribution. (You can smear the softness of the cake interlayer. ) Put it in the cooled (3) twice. Use a blender.
Stir well. Then add I taro essence and stir well.
5. Pour the material (4) into a metal basin and refrigerate until it is inedible. There is no need to stir in the middle. If you have an ice cream machine, you can put it in the ice cream machine. )
note:
1. Because this ice cream doesn't need to be stirred in the middle (I'm afraid the air bubbles in whipped cream will be lost because of the high room temperature), so the whipped cream should be punched into tiny holes.
Bubble. It takes longer than usual to make ice cream or Mu Si.
I think this ice cream is more delicious than matcha ice cream. Egg yolk and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, you can use white powder instead.
Replace.
I used 3/4 cups of commercially available taro paste (the kind used for cake stuffing), which is already very sweet, so please consider sugar.
4. If there is no taro essence, you may order more taro or less whipped cream, but I don't know if it will affect the delicate taste. Please try it yourself.
Just try it.
If the ice cream is too hard when it is just taken out and frozen, you can put it in the refrigerator for a while before scooping it.
Method for making chocolate ice cream
1. Add 4 tablespoons of sugar to 4 egg yolks and stir clockwise until milky white, which takes about 5 to 10 minutes. 2. Pour the milk into the pot, add the chocolate (occasionally use 5 small pieces of rubber-sized milk chocolate), and stir until the chocolate is cooked, about 5 minutes. 3. Slowly pour the cooked chocolate milk into the beaten egg yolk, stirring while adding (otherwise the egg yolk will be boiled). 4, and then cook it with a small fire, you can (there may be egg yolk in this process, it doesn't matter). 5. After cooling, put it in the refrigerator for freezing (stir it with an ice cream machine before freezing, even if it is not), and take it out and stir it several times in the middle. 6. When it is not completely frozen, it can be used as a milkshake.
ice milk
Raw material formula: fresh milk 500g cream 12.5g sugar 150g egg yolk 100g edible vanilla extract.
Production method: add the weighed white sugar into the egg yolk and stir well. Slowly pour the boiled fresh milk into the mixed solution of sugar and egg yolk, stir it thoroughly to make it uniform, then move it to another container, heat it slowly with low fire, keep the temperature at 70 ~ 75℃, continue stirring, then stop heating, filter it with a fine sieve (or clean gauze) until it has a certain consistency, then add cream and edible herbal essence to the cooled filtrate, and put it into another container. Frozen ice milk can be eaten immediately. You can also add technology and accessories to make tri-color and nut ice cream.
Chocolate Strawberry Vanilla
Raw material formula cocoa powder 15g white sugar 5g strawberry jam 30g ice milk 750g food pigment trace.
Production method: 1.2. Weighed white sugar is added into water which accounts for 50% of the sugar weight, and then heated to fully dissolve the sugar, and then filtered, and then cocoa powder is added, fully stirred and evenly mixed, so as to preliminarily prepare cocoa syrup. Pour the cocoa syrup prepared according to the above method into 250g of ice milk for later use. 2.2 In addition, weigh 250g ice milk, add strawberry jam and pigment, and mix well for later use. At the same time, add a little vanilla essence to the remaining 250g of ice milk, and fully stir it evenly before the next process. 3.2 Put the above three kinds of ice cream liquids with different colors and tastes into sanitary and clean containers prepared in advance, and send them to the refrigerator for freezing. After freezing, three-color ice cream with beautiful appearance can be obtained.
banan ice cream
Raw material formula banana (mature and mildew-free) lemon fruit 500g, sugar half, cream 300g g.
Method of making: 1.2 Wash the lemon and squeeze out the lemon juice for later use. 2.2 Put the pre-weighed white sugar into about 500g of water, heat it until it is completely dissolved, and then filter it. 3.2 Wash and peel the prepared bananas, mash them into a paste, add the filtered sugar water, fully stir them evenly, and then add fresh lemon juice and stir them evenly. 4.2 The semi-finished products after the above procedures are cooled, mixed with the weighed cream, put into a container and sent to the refrigerator for freezing, and the finished product is banana ice cream.
A mile-high strip
[1] Apple ice cream material: 500g of apples, 0/50g of sugar/kloc, and 2 bottles of fresh milk.
Technology: Wash the apple, peel and core it, slice it into thin slices, stir it into slurry, add sugar and1000g boiling water, add boiled milk, stir it evenly, pour it into a container, cool it, and freeze it in the refrigerator.
Features: The fruit is fragrant and delicious.
[2] Banana ice cream material: 750g banana, lemon 1 piece (or a small bowl of lemon juice), 450g cream and 450g sugar.
Technology: only the lemon 1 is washed and cut into pieces, and the juice is squeezed for later use; Add1500g water to white sugar, boil and filter; Peel the banana and mash it into mud, add sugar water and stir it evenly, then add lemon juice, cool it and mix it with cream, inject it into the mold and put it in the refrigerator for freezing.
Features: delicious and fragrant, unique in flavor, helpful for digestion, clearing fire and relaxing bowels.
[3] Frozen sherbet ice cream materials: milk 400g, sugar 100g, corn flour (or rich powder) 100g, frozen sherbet (strawberry, pomegranate, almond, mint, etc. ) 100g, and 50g of whipped cream.
Technology: Pour corn flour (or gluten-rich flour) into half a cup of cold milk and stir well. Add sugar to the remaining milk and heat it together. Add the prepared corn flour and continue stirring. Boil 10 second. After the milk thickens, stir for a while from the fire. After cooling, add sherbet and whipped cream and put it in the refrigerator for solidification.
[4] Huoshao ice cream
This kind of ice cream tastes delicious, and it is even more delicious at night, just like a burning snow mountain, with rich wine flavor and unique flavor.
Ingredients: long cake 1 piece, 4 egg whites, 25 grams of rum, a little sugar, and an appropriate amount of ice bricks.
How to make it: If you have an oven, it is not complicated to make ice cream on the fire. Take 1 long cake (or bread) with a thickness of 5 mm, and take a few pieces for standby (the size is suitable for tightly wrapping ice bricks). Put 4 egg whites in a clean bowl, add a little sugar and stir until foaming. Take another long pot, put a cake in the middle, put in ice bricks, wrap the rest of the cakes in ice bricks, pour in egg whites and wrap them evenly. Then put half an egg shell on the egg white, bake it in the oven for half a minute, take it out, pour 25 grams of rum or brandy into the egg shell (high-quality white sprinkling is also acceptable), point it on the table, take out the egg shell, and serve.
Operation key: Before the long pot enters the oven, the oven should be heated in advance, otherwise the temperature in the box is not high and the egg white is difficult to mature. In addition, the baking time should not be too long, and the operation speed should be fast, otherwise it is easy to melt the ice bricks.
[5] Method of making chocolate ice cream
1. Add 4 tablespoons of sugar to 4 egg yolks and stir clockwise until milky white, which takes about 5 to 10 minutes.
2. Pour the milk into the pot, add the chocolate (occasionally use 5 small pieces of rubber-sized milk chocolate), and stir until the chocolate is cooked, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolk, stirring while adding (otherwise the egg yolk will be boiled).
4, and then cook it with a small fire, you can (there may be egg yolk in this process, it doesn't matter).
5. After cooling, put it in the refrigerator for freezing (stir it with an ice cream machine before freezing, even if it is not), and take it out and stir it several times in the middle.
6. When it is not completely frozen, it can be used as a milkshake.
[6] homemade rice ice cream
Ingredients: 0/00g of rice/kloc, 200g of milk, 3 tablespoons of whipped cream and 3 tablespoons of sugar.
Practice: put the material into a blender and then freeze it.
[7] Melon yogurt ice cream
Ingredients: 1 cantaloupe, 200g yogurt, 1 00g whipped cream,1tbsp honey, 2 pieces of gelatin.
Exercise:
1. Cut the pumpkin in half, dig out the pulp with a ball digger, take out the whole pulp from the other half, and then mix the pulp with a little yogurt.
And a little whipped cream, beat into paste with a blender, and then add honey and beat well.
2. After gelatin is melted in water, add yogurt in several times and stir well, then pour it back into the blender, add the remaining whipped cream and stir well.
3. Pour (2) into the ice cream mixer and stir until it is solidified.
4. Pour out the frozen ice cream, add melon balls and mix well, then put them back in the melon and decorate them with melon balls and mini tomatoes.
Vanilla Ice Cream
Source: King of Life Wisdom
Preparation: fresh milk 100CC, whipped cream 120CC, one egg yolk, appropriate amount of sugar and vanilla extract (vanilla extract slice 1 pressure).
A little bad.
Practice: Stir well and pour into a sealed container.
[9] homemade ice cream
Ingredients: fresh milk 100CC, whipped cream 100CC, an egg yolk, some sugar and a little vanilla extract.
Exercise:
After stirring evenly, pour it into a sealed bag (be sure to seal it), put the ice cubes and dehumidified water into another plastic bag (be sure to dehumidify the bucket), put the materials in the sealed bag into the ice cube bag, and shake the ice cube bag vigorously for five minutes.
[10] low-calorie ice cream
Ingredients: egg white (about two servings), peanut sugar powder (about two spoonfuls).
Exercise:
1. Stir the egg whites until fluffy.
2. Add peanut sugar powder and stir well. Then pour the stirred ingredients into the container and put them in the refrigerator for freezing (about 5 hours). You can eat after eating!
PS: Taste can be changed according to personal preference, such as green tea powder, vanilla powder and sesame powder.
Remarks: water and salt are not allowed in the production process, and it is best to dry fine powder.
[1 1] Pie crust ice cream
Ingredients: egg yolk, ice cream, whipped cream and a frozen pie.
Exercise:
First, coat the egg yolk on the pie crust and bake it in the oven until the pie crust is golden yellow and looks like Pumbaa. Then, cut the crust evenly from the middle (divided into two pieces), then wrap the ice cream and whipped cream in the crust as stuffing, and then cover the crust to eat!
[1 1] fried ice cream
Ingredients: puffs, a whole egg, 100cc water, 150 g flour.
Making batter: first, mix eggs, water and flour evenly.
PS: The batter should be sticky.
Exercise:
First, put the puffs in the refrigerator to freeze (about five hours), then wrap the frozen puffs in batter, and then put them in the oil pan and fry them with strong fire. When the surface is fried to golden brown, it can be taken out and eaten.
[12] homemade tricolor ice cream
Ingredients: biscuit (candy or fruit), empty milk box (pudding cup), 50g fructose, 100cc milk (juice), 100cc whipped cream.
Exercise:
First, pour fructose and light cream into the empty milk box, then close the milk box mouth, shake it to make it even, then pour milk into the empty milk box mouth, then close the milk box mouth, shake it to make it even, finally put in biscuits (tear them into small pieces), then close the milk box mouth, shake it to make it even, and then put it in the refrigerator for about six hours to take it out.
[13] homemade ice cream
Ice milk
Raw material formula: fresh milk 500g cream 12.5g sugar 150g egg yolk 100g edible vanilla extract.
Production method:
Add the weighed white sugar into the egg yolk and stir well. Slowly pour the boiled fresh milk into the mixed liquid of sugar and egg yolk, fully stir it to make it uniform, then move it to another container, slowly heat it with low fire to keep the temperature at 70 ~ 75℃, keep stirring, then stop heating, and then filter it with a fine sieve (or clean gauze) until it has a certain consistency when the temperature drops gradually. After cooling, add cream and edible herb essence to the filtered liquid, and then put it into another clean and hygienic container. Frozen frozen milk can be eaten immediately. You can also add technology and accessories to make tri-color and nut ice cream.
[14] Method for making nut ice cream
Main raw materials: fresh milk, cream, nut paste, sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0. 13 kg of cream, 0.75 kg of nut paste, 0. 15 kg of sugar, 0. 1 kg of egg yolk, and trace of edible essence. Add a little hot milk to the weighed nut paste and make it into a thin paste for later use. Put the weighed white sugar into the egg yolk and stir well, then add the thin paste nut paste milk and stir well; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and put it in the refrigerator for freezing.
How's it going? Not bad ~ ~ ~ If you feel good, add it as the best answer ~ ~ ~ ~ ~