Main raw materials: fresh milk, cream, nut paste, white 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 white sugar, 0.1kg of egg yolk, and trace of edible essence. Add a small amount of hot milk to the weighed nut paste and make it into a thin paste for use. Put the weighed white sugar into the egg yolk and stir it evenly, then add the thin paste nut paste milk and stir it evenly; 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 freeze it in the refrigerator.

Technological process: selecting materials according to 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 taro paste 3/4 cup 160g(~ 1 cup)

B 3/4 cups of whole milk/180ml

C 3 tablespoons condensed milk (tablespoon)

D 2 egg yolks (stir first)

E corn starch1teaspoon.

F cold boiled water 1 tbsp

G 2~3 tablespoons of fine sugar

H (animal) 2 cups of whipped cream

I 4~5 drops or appropriate amount of concentrated taro essence (if omitted, the ice cream taro tastes lighter and the color is whiter)

Practice:

1. a+b First, crush the taro paste with a spoon and mix it evenly with a blender (or a blender). Add C and mix well.

2. Cook (1) material with low heat until it has temperature. Add D egg yolk and stir constantly to mix.

3. Mix E+F, add (2). Stir constantly. Cook until it is slightly thin and thick. Remove from the fire. Add G and stir until the sugar dissolves. Cool the pot in cold water until it is completely cool.

Through.

4. Beat the whipped cream to 7~8 at low speed to high speed for distribution. (You can smear the softness of the cake interlayer.) Add it into 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 hard to eat. There is no need to stir it halfway. (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 that the air bubbles in the whipped cream will be lost because of the high room temperature when it is taken out and stirred.) So the whipped cream should be beaten into tiny holes.

Air bubbles. It takes longer than usual to make ice cream or mousse.

I think this ice cream tastes better than matcha ice cream. Egg yolk and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, it can be replaced by white powder.

Replace.

3. I use 3/4 cups of commercially available taro paste (the kind used for cake stuffing), which is already sweet, so please consider the sugar.

4. If there is no taro essence, it may be more taro or less whipped cream, but I wonder if it will affect the delicate taste. Please try it yourself.

Try.

If the ice cream is too hard when it is just taken out and frozen, it can be put in the refrigerator for a while before scooping.

Method for making chocolate ice cream

1, add 4 tablespoons of sugar to 4 egg yolks, and beat them clockwise to milky white, which takes about 5 to 10 minutes. 2. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate are used), and stir until the chocolate is cooked, about 5 minutes. 3. Slowly pour the cooked chocolate milk into the beaten egg yolk and stir while adding it (otherwise the egg yolk will be cooked). 4, then cook it with a little 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 (you should use an ice cream machine to stir before freezing, even if you don't have it, you will be exempted), and you should 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.

Raw material formula of milk ice cream Fresh milk 500g cream12.5g white sugar150g egg yolk100g edible vanilla extract.

Production method: add the weighed white sugar into the egg yolk, mix and beat. Slowly pour the boiled fresh milk into the mixed liquid of sugar and egg yolk, fully stir and 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) when the temperature gradually drops until it has a certain consistency, and then add cream and edible herbs essence to the filtered liquid after cooling, and put it into another clean and hygienic container for freezing. Frozen milk ice cream can be eaten immediately. You can also add processes and accessories to make tri-color and nut ice cream.

Tricolor ice cream

Raw material formula cocoa powder15g white sugar 5g strawberry jam 30g milk ice cream 750g food pigment trace.

Production method 1.2 After adding water accounting for 50% of the sugar weight into the weighed white sugar, the sugar is fully dissolved by heating, then filtered, and cocoa powder is added, and fully stirred and blended, so that cocoa syrup is preliminarily prepared. Pour the cocoa syrup prepared according to the above method into 250 grams of milk ice cream for later use. 2.2 In addition, weigh 250g of milk ice cream, add strawberry jam and pigment, and mix well for later use. At the same time, the remaining 250 grams of milk ice cream, add a little vanilla essence, and fully blend evenly for 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 in turn, and send them to the refrigerator for freezing, so that the three-color ice cream with beautiful appearance can be obtained after freezing.

Banana ice cream

Raw material formula Banana (mature without mildew) 500g lemon fruit, half sugar, 300g cream.

Method of making 1.2 Rinse 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 to fully dissolve, and then filter it. 3.2 Wash and peel the prepared bananas, pound them into a paste, add the filtered sugar water, fully stir them evenly, and then add the fresh lemon juice and stir them evenly. 4.2 The semi-finished product after the above process is 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.