250ml animal cream, 4 egg yolks, 100g sugar, 40ml water
Steps:
1. 4 fresh egg yolks, beaten
2. sugar mixed with water, low heat and cook until the syrup at 115 degrees
3. Add the boiled syrup to the yolk batter while whipping Until the egg yolk paste whipped as shown in the picture thick liquid
4. light cream whipped
5. whipped light cream and egg yolk syrup paste mix, into the appliance frozen, can be. No need to stir in the middle
2, lasagna snow ice cream
Black chocolate 90 grams, 50 grams of sugar, 110 grams of light cream, 1 egg, 15 milliliters of water
Steps:
1. Chopped the black chocolate, add 10 grams of light cream, heat over water to melt ready to wait for the next use.
2. Beat 100g of light cream until it reaches 80%, then put it in the fridge to chill.
3. Separate the egg whites and yolks, and beat the whites with a whisk until wet peaks form.
4. While beating the egg whites, put the sugar into a saucepan, add 15 ml of water, cook to 115 degrees, slowly add to the egg whites, whipping as you go, and beat until dry peaks.
5. Divide the whipped egg whites and light cream into half, add the melted chocolate to one half, and cut and mix well.
3, orange pulp ice cream
Egg yolks 2, sugar 80g, milk 250ml, light cream 250ml, sugar 20g, orange pulp 250g
Steps:
1. The first step is of course, the orange peeled out of the pulp, refrigerate it.
2. Cook the egg custard, cook it and cool it in cold water. Then refrigerate it to cool it down.
3. Add 20g of sugar to the light cream and beat until it is 6 minutes thick, then stop.
4. Add the orange pulp and whipped cream to the custard and mix well.
4, strawberry ice cream
Strawberry ice cream powder 50g , milk 150g
Steps:
1.
2. 150g milk
3. Heat the milk
4. Pour into a bowl and add strawberry ice cream powder.
5. Stir well and leave it for 30 minutes, then stir again.
6. Pour into molds. Stir every half hour.
7. Put it into the refrigerator and chill it for 6-8 hours.
8. Add the honey beans, then you can eat.
5, mango ice cream
Milk 400 ml, 200 ml of light cream, 2 egg yolks, 3 medium-sized mango, sugar 150g
Steps:
1. half of the mango into mango puree, the other half is cut into mango dices
2. egg yolks into the beaters bowl, add sugar with a hand whisk beaters until milky
3.
3. Pour the milk into a saucepan and heat it to about 80 degrees, that is, the side of the pan, the milk is slightly boiling, immediately remove from the heat
4. Then slowly pour in the whisked egg yolks, stirring at the same time, pay attention to pour it in very, very slowly, or else it is easy to scald the yolks
5. Stir it well and then mix the yolks of the milk and pour the mixture into the saucepan again, slowly over a low flame, while cooking and stirring, cook until it is very thick and creamy
5. Stir, cook until very thick, after cooking, cooling water to cool down, cool to room temperature can be
6. Cream pour into the container, with an electric whisk whipped to 60, 70%, that is, the surface can be pulled out of a small tip
7. Pour into the mango puree stirred
8. Then pour into the cooled custard, and use a whisk to whisk evenly, mixed into the mango particles
9. Pour the ice cream paste into the box, put it into the freezer, and then about every hour, take it out and stir it once, until it is completely frozen and solidified, before serving, take out the ice cream, slightly melted ice cream tastes the best
6, vanilla ice cream
200g of whipped cream, 250g of milk, 2 egg yolks, 1 tablespoon of vanilla powder, 50g of sugar
Steps:
1. Cook the milk to lukewarm, add sugar, and continue to heat
2. Then add a tablespoon of vanilla powder
3. Don't boil, keep the heat low, almost 80 degrees or so, add the egg yolks, and stir with a whisk
4. Turn off the heat and cool down as soon as you've whisked the eggs
5. Whip the cream in a clean container, and whip until you can See the obvious lines, then pour the cooled custard into the cream
6. Stir well with a hand whisk, then cover and chill in the refrigerator for 4 hours or more before enjoying