It takes about 20-30 minutes to melt the ice cream. It depends on the indoor temperature. Put it in another container and let it melt slowly until it freezes after 5 or 6 minutes.

Note: Don't overdo it. In this way, ice stubble will appear when it is frozen again.

Step two:

Gently melt the matcha powder and water until it becomes a thick paste.

Step 3:

First, mix half of the melted ice cream with matcha. Stir well and add the other half of the melted ice cream. Stir until the matcha and ice cream are completely mixed. Then put it in the refrigerator again and freeze it.

Step 4:

Frozen for about 1 half an hour to two hours, it is the perfect matcha ice cream ~ ~ _ _.

My little suggestion:

In fact, personally, after the third step, it tastes better when it is not completely frozen but still in a slightly liquid state ~ ~ It feels like iced green tea milk ~

Simple vanilla ice cream GC80 10( 1 L)

500 grams of sugar

Whole milk 100 ml

A little salt

Cream 70 ml

Concentrated vanilla powder 1/2 teaspoons

Milk mixed cream150ml

Practice;

Put sugar, milk and salt into a container and stir well, then add milk mixed with cream, whipped cream and vanilla powder and stir well, and then start making.

Traditional vanilla ice cream GC80 10( 1 L)

500 grams of sugar

Whole milk 250 ml

Eggs 1

Cream 250 ml

2 teaspoons vanilla powder

A little salt

Exercise:

Put the sugar juice, salt and milk into a pot, heat it to boiling while stirring. Then turn the heat down and pour 1/2 cups of hot milk into the egg juice and stir well. Then put it back in the pot and continue to heat it on low heat until it thickens. After heating for 2-3 minutes, turn off the fire and wait for cooling, and put it in the refrigerator for at least 2 hours. Before making ice cream, mix the cream and vanilla powder into the pot and stir evenly with a blender to complete the preparation of the materials.

Cocoa ice cream:

Ingredients: cocoa powder, fresh milk, cream, nut paste, sugar, egg yolk.

Production method: 1. Boil the fresh milk first, and then mix most of the hot milk with cocoa powder for later use.

2. Add the remaining hot milk into the nut paste and make it into a thin paste for later use.

3. Put the sugar into the egg yolk and stir, then add the thin paste nut paste milk and stir well.

4. Slowly pour the cooked chocolate milk into the mixture of sugar and egg yolk and stir well. After cooling, pour it into the prepared basin and put it in the refrigerator for freezing.

mile high slindaes

Ingredients: whipped cream (100ml) and milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee.

Exercise:

1. Add sugar to the whipped cream several times.

2. Add the milk to 1 and mix well.

3. According to the taste, add vanilla extract, cocoa powder and shredded coconut. If you don't have these raw materials, you don't need to add anything, it's just as delicious.

Put it in the refrigerator, take it out half an hour later, and find that the surface layer has frozen, and the bottom layer is still liquid. Stir well and freeze. After half an hour, take it out and stir it, so there are three. Wait until all the liquid becomes solid. If you like it hard, freeze it for a while. I like it soft, so freeze it less for a while.

ice cream

Raw materials:

200 ml cream, proper amount of sugar, 2 egg whites, 1 egg yolk or various jam vanilla extract.

Specific practices:

1. Add 1 tablespoon of white sugar to the light cream and stir well for later use;

2. Take another large bowl, add egg white, stir evenly until it bubbles, add appropriate amount of sugar, and continue stirring;

3. Add the egg yolk into the egg white which is evenly stirred, and after fully mixing, add vanilla extract and stir again;

4. After stirring, put it in a whipped cream bowl and continue to stir. If you don't like egg ice cream, you can directly add your favorite jam to the whipped cream and mix well;

Freeze the mixed food in the freezer, and you can eat it after about 2-3 hours. If you take it out and stir it for 2-3 times during freezing, it will taste better.

Ice cream tomato juice

Raw materials:

Tomato juice 100 ml, strawberry ice cream ball 1, white syrup 1 ~ 2 tablespoons, 50 ml of iced boiled water, and crushed ice cubes.

Method: First put the crushed ice cubes into a cup, then add tomato juice, chilled boiled water and white syrup in turn, stir well, then add 1 strawberry ice cream balls with an ice cream spoon, and then insert a drinking tube and a spoon to serve.

The production method of tomato juice is to wash the ripe red tomatoes, scald them with boiling water for a few minutes, take them out, peel them, wrap them with sterilized gauze and squeeze out the tomato juice.

peppermint ice cream

raw material

500ml milk, 2 egg whites, sugar 150g, fine corn flour 10g, a little mint essence, and a little green food pigment solution.

prepare

(1) Add white sugar and milk to aluminum pot, heat to boiling, and drop green pigment solution. For the preparation method of green pigment solution, please refer to the introduction of "cola beverage".

(2) Pour the egg white into the corn flour, stir it evenly with chopsticks, pour in the warm milk mixture, heat it while stirring, boil it slightly, cool it off, drop the essence, and put it in the refrigerator for freezing. Pay attention to stirring when freezing.

Ice milk

raw material

250 ml of milk, 2 eggs, fine corn flour 1 spoon, appropriate amount of sugar, appropriate amount of water.

prepare

(1) Knock the eggs into the bowl and break them up with chopsticks. Mix the fine corn flour into a thin paste with a little water.

(2) Pour the milk into the pot, add appropriate amount of white sugar according to your own taste, heat it to boiling, cool it to about 60℃ from the fire, slowly rush into the egg liquid while it is hot, and dissolve it while stirring to prevent the egg liquid from condensing into blocks. Stir well, add corn flour paste, heat while stirring, boil until slightly boiling, cool off the fire, fully stir into slurry, and freeze in the freezer. Take it out and stir it during freezing. For the method, please refer to the introduction of "ice cream powder Ice Cream". If you use the ice cream machine at home or by hand, the raw materials used should be increased in proportion. Corn flour is white and fine. Other starches can also be used instead.

Oxygen natural fruit and vegetable ice cream is rich in bioactive substances such as protein, calcium, vitamins C, A and E, which are beneficial to human body!

Red-including tomatoes, pink grapefruit and watermelon. Prevent prostate cancer and heart and lung diseases.

Purple-including blueberries, strawberries, plums and red apples. Effectively delay cell aging!

Orange-including carrots, mangoes and melons. Protect skin from radiation damage and promote the repair of damaged DNA.

How to make mocha ice cream

Ingredients: half a cup of sugar, one spoonful of cocoa powder, two spoonfuls of instant coffee (I used Nestle's), two cups of milk, one spoonful of corn starch, one spoonful of semi-vanilla powder and one chocolate.

Tools to be prepared: egg beater and ice cream machine.

Exercise:

1 First, prepare a large basin of ice water for use.

2. Half a cup of milk, pour in corn starch, and then stir until it is completely dissolved.

3. Pour the remaining milk into the pot, add cocoa powder and sugar, and heat over medium heat. During the heating process, keep stirring with an egg beater until it boils and add instant coffee.

4. Pour the mixture of milk and starch into the pot, mix with the mixture just boiled, continue to cook with medium heat, stir while cooking, and turn off the heat immediately after boiling.

5. Add vanilla powder and half chocolate, and keep stirring with the eggbeater (without the eggbeater, you will be in trouble, only manpower ...).

6. Put the pot into the prepared basin of ice water for cooling, and constantly stir the mixed liquid when cooling.

Finally, put the mixture we made-we call it ice cream liquid-in the refrigerator and freeze it for one night. The next day, according to the instructions of the ice cream machine, pour in the ice cream liquid, and you can eat delicious chocolate mocha ice cream soon!

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.

Technological process: selecting materials in proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.

How to make 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 tbsp 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 (1) the material with low fire until it has temperature. 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.

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.

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.

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.

Making method of 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 and freeze it (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 milk 500 g cream 12.5 g sugar 150 g egg yolk 100 g 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.

● Tricolor ice cream

Raw material formula cocoa powder 15g white sugar 5g strawberry jam 30g ice milk 750g food pigment trace.

Production method 1.2: add water accounting for 50% of the sugar weight to the weighed white sugar, heat it to fully dissolve the sugar, then filter it, add cocoa powder, fully stir and mix, and initially make 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.

● Banana ice cream

Ingredients: banana (mature without mildew) 500g lemon fruit, half sugar and 300g cream.

Production method 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.

● Melon yogurt ice cream

Source: King of Life Wisdom

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, an egg yolk, some sugar and a little vanilla extract (vanilla extract tablets 1 can also be crushed).

Practice: Stir well and pour into a sealed container.

[Edit this paragraph] What should I pay attention to when buying ice cream?

At present, there are many kinds of ice cream on the market, including cup, tube and stick. The added materials are different, including strawberry and orange. There are many kinds of ice cream on the market, different brands, different prices, different materials and different quality. What should I pay attention to when shopping?

According to professionals, the raw materials and technology of ice cream sometimes vary greatly. When buying, consumers should first look at whether the manufacturer is marked on the package. Whether the ice cream is kept in the freezer below-18℃; Whether the outer packaging is intact, permeable and defective, otherwise it will cause secondary pollution by microorganisms; Whether the shelf life of the product is within the expected date of consumption, etc. ; Finally, let's see if the shape of the product has changed. If the product has changed its shape, it may be caused by the product melting and freezing again during transportation or storage, which may also lead to the proliferation of microorganisms and poor taste. Experts also suggest that consumers should first choose the products of famous brand enterprises when purchasing, because their quality is guaranteed.

In addition, pay attention to whether the crispy skin is still crisp. Some ice creams are crisp when they leave the factory, but they are not crisp when they arrive at dealers or consumers. They taste like chewing cotton.

Some high-quality ice cream cones are made of chocolate with a tip of 4-5 cm, which is not only delicious, but also difficult to let the melted ice cream flow down.

Some cup-shaped ice cream products also use transparent covers, and the texture of ice cream is clear at a glance.

It is understood that the unqualified products in previous spot checks have the following problems: microbial indicators exceed the standard, physical and chemical indicators of some products (such as fat content and expansion rate) do not meet the standard requirements, lead content exceeds the standard, and additives exceed the standard.

That's all I know. I hope it will help you a little. I support you. Come on! It will work!