Ingredients: 300 grams of Anjia whipped cream, 300 grams of whole milk, 80 grams of sugar, 400 grams of yogurt and 4 egg yolks.

Exercise 1. The egg yolk and sugar are melted with electric egg beater.

2. Stir the egg yolk until it turns white.

3. Heat the milk and cream to boiling, and slowly pour in 2 while stirring.

4. Add yogurt, stir well and refrigerate to about 5 degrees.

5. Put the ice cream machine in the freezer for more than 8 hours in advance, take it out, press it to start, and pour the ice cream liquid.

6. After the ice cream machine stirred 10 minute, the ice cream liquid began to solidify slowly.

Pumpkin ice cream

Materials: 300 ml of low-fat (2%) milk (weak milk), eggs 1 each, brown sugar 1 00g, compacted, canned pumpkin puree 300g, compacted, vanilla extract 1 teaspoon, ginger powder 65438+2 teaspoons, cinnamon powder/kl.

Exercise 1. Heat the milk in the pot until it boils.

2. Take a large steel basin, break the eggs and mix well with sugar. Gradually add hot milk and stir. Add pumpkin puree, vanilla extract, ginger powder, cinnamon powder, nutmeg powder and salt. Refrigerate in the refrigerator.

3. After completely cooling, put it into an ice cream machine (ice cream machine) and make it into ice cream according to the manufacturer's instructions. Thaw it a little and serve.

Liulian ice cream

Ingredients: 2 eggs, 200g milk, 40g sugar, 200g whipped cream and 200g durian pulp.

Exercise 1. Egg yolk+sugar, stir well.

2. Add milk and stir well to form egg milk.

3. Heat the eggs and milk with low fire until they become thick, and let them cool for later use.

4. Beat the whipped cream to 7 and distribute it.

5. Make durian pulp into puree

6. Add the whipped cream to the custard and stir well.

7. Add durian puree and mix well.

8. put it in the freezer of the refrigerator and stir it every 40 minutes, about four or five times.

Rum raisin ice cream

Ingredients: 300 grams of whipped cream, 200 grams of milk, 80 grams of yogurt, 60 grams of raisins, 80 grams of rum and 60 grams of vanilla sugar.

Exercise 1. Wash raisins with cold boiled water, absorb water with kitchen paper, and soak them in rum for 6- 12 hours;

2. Beat the whipped cream with sugar to 7, add the milk, yogurt and rum soaked in raisins, beat well and put it in the refrigerator;

3. Take it out every two hours for the first two times, then loosen it every hour for eight times, and add raisins for the last time.

Papaya and Li Bai liqueur ice cream

Ingredients: 4 egg yolks, 80g of fine sugar, 200g of milk, 250g of whipped cream, 0.25g of vanilla powder, half of papaya and 3 tablespoons of Bailey liqueur.

Exercise 1. Add sugar to the egg yolk and stir with an egg sucker until all the sugar is dissolved and the sugar egg liquid becomes sticky and white.

2. Pour the milk into a small milk pot, boil it until it is slightly boiling, and immediately turn off the fire.

3. Pour the boiled hot milk into the beaten sugar and egg liquid bit by bit at a very slow speed, and pump the eggs in the middle and stir them into milk and egg liquid. Don't pour all the milk in at once, lest the egg liquid boil and agglomerate.

4. Pour the milk and egg liquid back into the small milk pot, heat it slowly with a small fire, and keep stirring with a wooden spoon in the middle. When you see the milk and egg liquid thicken, you can scratch it and turn off the fire when stirring. Don't cook over high fire, or it will be useless to agglomerate into egg drop soup.

5. Boil the thick milk and egg mixture into vanilla extract and cool it at room temperature.

6. Take the whipped cream out of the refrigerator, pour it into a deeper container and stir it with electric egg beater at medium speed. When you see that the whipped cream on the head of the beater is swollen, scratched and has a small triangle, it means that it has been beaten. When it is particularly hot, it is best to put ice water under the sending container, which is beneficial to the formation of light cream.

7. Dig the seeds of papaya with a spoon, scrape the pulp with a fork first, and then use a spoon.

8. Stir the whipped cream, cold milk and egg liquid, papaya pulp and Bailey liqueur evenly, put them in a flat lunch box and put them in the refrigerator for freezing.

9. After one hour, take out the frozen ice cream, fully stir it with electric egg beater, put it into a lunch box and freeze it in the refrigerator. Stir the frozen ice cream four times an hour.

Red bean mocha ice cream

Ingredients: 400ml of milk (or 1+2/3 cups), matcha powder 15g (or 3 tablespoons), 4 egg yolks, fine sugar 1 00g (12 cups), corn flour1tablespoon, etc.

Exercise 1. Heat the milk, take a part of warm milk and stir it with matcha, and add the stirred matcha into the pot and mix it with the milk. Stir well and continue heating until the liquid smokes.

2. Put the egg yolk in a steel basin, add sugar and stir for about 20 seconds.

3. Add 1/4~ 1/3 matcha milk (1) into (2) and stir well, then add the remaining milk and stir. Sift in a tablespoon of corn flour and mix.

4. Put (3) on the fire and stir while cooking until it is nearly thick (such as thick soup). After cooking, put the basin in cold water and wait for the liquid to cool completely.

5. Beat the whipped cream into a thick paste. The consistency is similar to that in (4). And then evenly mix with (4). Finally add honey red beans.

6. Pour it into a metal box and freeze it in the refrigerator. After 30~40 minutes, take out and stir. Pick up honey red beans from the bottom, flatten the surface, and repeat for about 3~4 times. Then ice it until it is completely hard to eat. This is a delicate and dense ice cream, which melts easily.

Cocoa Egg ice milk

Ingredients: milk 100ml, egg yolk 1, sugar 15g, cream 100ml, cocoa powder.

Practice 1, mix egg yolk and sugar evenly.

2. Add milk, turn on a small fire and continue stirring.

3. Until it is cooked to a thick thickness, the container can be scratched to leave traces. Cool for later use;

4. Beat the cream to 60% to 70%, and the volume will expand slightly to form a soft texture.

5. Sift a proper amount of cocoa powder into the egg milk slurry and stir well.

6. Mix the cream and cocoa ice cream slurry evenly.

7. Put it in the freezer of the refrigerator.

8. Take it out and stir it every few minutes, and repeat it three times.

Soybean milk ice cream

Ingredients: soybean 100g, fine sugar 150g, 400cc of cold boiled water and 200cc of whipped cream.

Exercise 1. Wash soybeans and soak them in water for about 5 minutes? 6? 56 hours, steamed in a rice cooker.

2. Stir in the fine sugar while it is hot. After cooling a little, add cold boiled water and stir evenly with a blender to make soybean milk.

3. Light cream (don't beat hard), add soybean milk and stir well quickly.

4. After mixing, pour it into a flat stainless steel plate and put it into the freezer.

5. After freezing for 2 hours, take it out and dig it loose with a spoon, mix it with air, and then continue to freeze until it is soft and hard.

Mango ice cream

Ingredients: 200g of whipped cream, 0/80g of fine sugar/kloc-,5 egg yolks, 200g of mango and 400g of milk.

Exercise 1. Put the whipped cream and milk together in a pot and heat it until it almost boils.

2. Add sugar to the egg yolk and beat with an egg beater until the volume becomes larger and the color turns white.

3. Slowly add the hot milk into the egg yolk liquid, and stir it with an eggbeater while pouring. Be sure to pour it slowly and stir it to avoid making egg drop soup.

4. Keep stirring while heating the egg milk until it thickens (there are tiny scratches on the surface of the egg milk, which can stick to the spoon).

5. Cover the cooked custard or plastic wrap and let it cool.

6. Peel and core the mango, cut it into small pieces, beat it into mango sauce, and pour it into the cool egg milk paste and mix well.

7. Freeze in the refrigerator for 2 hours, and then beat the slightly frozen egg milk paste loosely with an egg beater. Freeze in the refrigerator for 2 hours, take it out, loosen it, repeat it three times and put it in a sealed container.

Strawberry Ice Crrbet

Ingredients: strawberry 300g, whole milk 300g, big egg yolk 4, fine sugar 150g, whipped cream 150g.

working methods

1, put the whipped cream and milk into a small milk pot and mix them, then add them slowly with low heat.

It's boiling hot, but I can't. Turn off the fire and put it aside.

2. Pour the fine sugar into the yolk and stir (or beat the egg) with electric egg beater until the yolk turns white.

3. Slowly pour the hot milk into the egg yolk, while pouring it, stir it with an eggbeater to dissipate heat, so as to prevent the egg yolk from being burnt into egg flowers.

4. Boil boiling water in a large steel basin, pour the freshly washed milk yolk liquid into another glass bowl or steel basin, put it into the boiling water basin, and heat it continuously without adding water until it is thicker than before, and the milk surface appears tiny scratches, or it feels that it can stick to the spoon, and then take it out. You can't cook it, or it will become egg drop soup again. (You can also pour the egg yolk liquid into a small milk pot and heat it directly with low fire until it becomes thick, which is faster. It's just that the risk is higher, and a little negligence will turn into egg drop soup. Stir constantly during the heating process to avoid burning the pot.

5. Wrap plastic wrap or cover on the surface of the basin to prevent the yolk paste from drying and peeling during cooling.

6. Soak strawberries in light salt water for 10 minute, then wash and dry them, cut them into small pieces, put them in a blender and squeeze them into strawberry paste, then pour them into the cool milk yolk paste and mix well.

7. Pour it into a container, put it in the refrigerator for one and a half hours, then take it out, use a pressure-sensitive eggbeater to loosen the slightly frozen ice cream at low speed, and then put it in the refrigerator for freezing. Repeat loosening every two hours from now on. After three times, put it in a sealed container.

Chocolate Ice Cream

Ingredients: chocolate 55g, milk 80ml, banana 1, Bailey liqueur 80ml, rum 15ml.

Exercise 1. Milk and chocolate blend together. I heat them at low temperature in the microwave oven. Don't use high fever. Milk cooks easily. It is suggested to use black buckwheat, which is low in fat and difficult to separate oil from water.

2. A mixture of melted milk and dark chocolate;

3. Add Bailey liqueur to the black Joe milk mixture;

4. Add rum;

5. Join banana puree, I use a spoon to crush it, not very muddy, and stir it evenly;

6. Stir well and freeze for at least 4 hours without stirring in the middle.

Mi Dou yoghourt banana ice cream

Ingredients: 4 bags of plain yogurt, 7 bananas, condensed milk 1 spoon, and honey beans.

Practice 1, peel and cut bananas into sections.

2. Put bananas, yogurt and condensed milk into a food processor, and stir them evenly into a paste.

3. Pour the banana paste into a large bowl, cover it with plastic wrap and put it in the freezer. Stir 4 times every 2 hours.

4. When eating, take out the prepared ice cream and leave it at room temperature for 3 minutes, then dig the ball with an ice cream spoon and put it on the plate, and finally decorate it with some honey beans.

Coconut ice cream

Material protein 4, sugar 90g, shredded coconut 20g, whipped cream 250ML, coconut milk powder 2 tablespoons.

Exercise 1. Add sugar and coconut milk powder to the egg whites and beat with electric egg beater until the sugar is completely dissolved.

I didn't have this when I wrote the menu. I thought of adding 20 grams of shredded coconut in the production process. Stir well.

3. Stir the whipped cream until the distribution state is 8, add it into the coconut protein solution and stir evenly.

4. Pour it into a container and put it in the refrigerator for 5 hours, with or without stirring. I didn't stir it, and the ice cream won't freeze. It's very thick. )

Italian coffee ice cream

Ingredients: 50g of freshly ground coffee powder, 0/50g of water/kloc, 0/00g of milk/kloc, 350g of whipped cream, 0/00g of sugar/kloc, and 5 large egg yolks.

Exercise 1. Put 30 grams of coffee powder into water and cook on low heat 10 minute. Filter out the coffee water with a tea sieve.

2. Mix the coffee water with milk and whipped cream, and boil until it boils. Turn off the fire immediately and cool until it is not hot.

3. Stir the egg yolk and sugar with electric egg beater at medium speed until the sugar melts and the egg liquid is viscous and light yellow. Then pour the light cream coffee liquid into the sugar and egg liquid, then pour it into the thick-bottomed milk pot and stir it with low fire to avoid sticking to the pot. See if the liquid becomes slightly sticky. If the liquid sticks to the back of the spoon, you can draw inappropriate lines. Remember not to boil the liquid, or it will turn into egg drop soup.

4. Put the ice cream stock solution into the container and cover it with plastic wrap or cover. After completely cooling, put it in the refrigerator and freeze it for about two hours until it is semi-solidified. Stir with electric egg beater at low speed for one time, then seal and put it in the refrigerator for about two hours. Take it out and stir it. After this process is repeated twice, the coffee powder left after the last stirring is frozen in the refrigerator until it is solidified.