A complete collection of ice cream practices

Ingredients: 200g banana, whipped cream180ml, 200ml milk, 2 egg yolks, 50g sugar.

Exercise:

1. Pour the egg yolk, fine sugar and milk into the milk pan and stir well. Heat with low heat and stir constantly. Start bubbling little by little after heating, and leave the fire immediately.

2. When the cooked mixture is completely cooled, pour in the light cream and stir well.

3. Put bananas into fresh-keeping bags, press them into mud, and pour banana puree into the ice cream liquid and stir well.

4. Freeze the ice cream liquid in the refrigerator; After the ice cream liquid is frozen until it begins to freeze (about 2 hours), take it out and beat it with an eggbeater for 2 minutes and then put it in the refrigerator. 1 hr, taking out, continuously stirring until the volume expands, and sending out the cream; Put it back in the freezer and freeze it completely after 5-6 hours.

Mango ice cream

A complete collection of ice cream practices

Ingredients: 200g mango, 200ml milk, whipped cream180ml, 2 egg yolks and 80g sugar.

Exercise:

1. Pour the egg yolk, fine sugar and milk into the milk pan and stir well. Heat with low heat and stir constantly. After heating, it began to bubble little by little. Immediately remove from the fire, pour in all the cold whipped cream and mix well.

2. Peel and core the mango, then weigh it and mash it.

3. When the cooked mixture is completely cooled, pour in the mango puree and stir well.

4. Freeze the ice cream liquid in the refrigerator; After the ice cream liquid is frozen until it begins to freeze, take it out and beat it with an eggbeater for 2 minutes before putting it in the refrigerator. Then take it out every 1 hour, beat it once, repeat it for 4-5 times, and freeze it directly until it is hard.

Chocolate Ice Cream

A complete collection of ice cream practices

Ingredients: 2 egg yolks, 60 grams of sugar, 200 ml of cream, 50 grams of water, 40 grams of chocolate and chocolate needles.

Exercise:

1. Stir the egg yolk until the color becomes lighter. Boil sugar and water over low heat until they melt. Pour in the beaten egg yolk bit by bit and stir quickly on low heat.

2. Put the chocolate in a small bowl, add a little milk, cover it with plastic wrap, melt it with microwave 1 min, and stir well.

3. Pour the cooked egg yolk paste into the chocolate paste and stir well; Beat the whipped cream until it gets wet and frothy.

4. Pour the mixture of egg yolk chocolate into the whipped cream and stir well. Pour it into a container and put it in the refrigerator for more than 5 hours without stirring.

Strawberry Ice Crrbet

A complete collection of ice cream practices

Ingredients: 250ml pure milk, 300ml whipped cream, strawberry jam 1 bowl, 4 egg yolks, corn starch 1 teaspoon, soft sugar 1 spoon.

Exercise:

1. Beat the cream evenly with ice water and put it in the refrigerator for refrigeration; Stir the egg yolk evenly, sift in the corn starch, add the soft sugar and stir evenly.

2. Put the milk into the pot, turn off the fire after boiling, and slowly add the egg yolk liquid into the milk with your left hand while stirring with your right hand. After pouring, stir with chopsticks and turn off the heat.

3. Milk and egg liquid sit in ice water; Mix the cream and strawberry jam evenly. Pour in milk and egg mixture, and stir evenly and delicately with an egg beater.

4. Pour it into a container, freeze it for four hours, stir it once, then stir it once every hour, stir it three times, and then freeze it in the refrigerator.

Mung bean ice cream

A complete collection of ice cream practices

Ingredients: 350g mung bean, 250g milk, 60g-1 00g sugar, 300g whipped cream, half lemon,1teaspoon starch.

Exercise:

1. Soak mung beans overnight, cook until soft, filter off the water, add 20g of white sugar, and break the lemon meat in half with a cooking machine.

2. Beat 60% light cream with ice water, beat the egg yolk with the remaining sugar, and add dry starch to beat well.

3. Boil the milk, slowly pour it into the egg yolk and keep stirring, cook it on low heat until it thickens, and cool it in ice water.

4. Mix the mung bean paste with the whipped cream, stir well, add the egg milk paste, stir well and beat well for a while.

5. Pour it into a container, freeze it for 2 hours and stir it once, then stir it once every hour for three or four times.

Cherry ice cream

A complete collection of ice cream practices

Ingredients: 2 egg yolks, 50g fine sugar, 200ml milk,180ml whipped cream and 60g cherry sauce.

Exercise:

1. Pour the egg yolk, fine sugar and milk into the milk pan and stir well. Heat with low heat and stir constantly. After heating, it began to bubble little by little. Immediately pour all the cold whipped cream out of the fire and stir well.

2. When the cooked mixture is completely cooled, pour in whipped cream and stir well, then pour in cherry sauce and stir well. Gourmet Xia Tian recipe daquan

3. Freeze the ice cream liquid in the refrigerator until it starts to freeze (about 2 hours), take it out and beat it with an eggbeater for 2 minutes and then put it in the refrigerator. After 1 hour, take it out and continue to stir until the volume expands and beat it into cream. Put it back in the freezer and freeze it completely after 5-6 hours.

Tofu ice cream

A complete collection of ice cream practices

Ingredients: half a box of tender tofu (about 170g), 200ml of whipped cream, sugar.

Exercise:

1. Tofu is pressed into mud, and fresh cream is mixed with tofu mud.

2. Add sugar and stir the mixture of tofu and whipped cream.

3. Put it in the freezer of the refrigerator, take it out every 40 minutes and fully stir it once, about four or five times in total.

Matcha ice cream

A complete collection of ice cream practices

Ingredients: 2 egg yolks, 250ml whipped cream, 200ml milk, 90g fine sugar,15g matcha powder.

Exercise:

1. Pour the egg yolk, fine sugar and milk into a small pot, stir well and heat over low heat. When it is hot, you can leave the fire without boiling.

2. Pour a little egg milk into the matcha powder, stir it evenly into matcha paste, pour it into the egg milk, stir it evenly and let it cool.

3. Fresh cream is delivered to June and July for distribution; Pour the cooled matcha eggs and milk paste into the light cream, stir well and put it in the refrigerator for freezing.

4. Send the frozen matcha ice cream, then put it in the refrigerator and send it repeatedly for 4 or 5 times.