+ 1 +2 +3 +4 +5
Mcdonald's wheat whirlwind is a lot of chocolate beans with ice cream, and I followed the gourd to make an "ice cream whirlwind iced coffee"
material
20ml of honey, Nestle coffee 100ml, 50g of whipped cream, ice cream balls 1 piece, a piece of chocolate, appropriate amount of chocolate beans and appropriate amount of ice cubes.
working methods
1. Fill the cup with honey first.
2. Then melt chocolate+honey cream.
3. Ice cubes+Nestle Alcoholic Coffee
4. Cream
Step 5 scoop in an ice cream ball
6. Sprinkle with chocolate peas and some lemon peel.
7. Just insert cookies, hehe.
Ice cream 5 chefs average 3.8 points.
+1 +2 +3 +4 +5 This dessert is from Mary Berry's best dessert.
material
900ml of vanilla ice cream, 6 pieces of almond biscuit Lady Finger, 2tbs of almond wine, honey 1tbs, chocolate 175g, 90g of walnut kernel and 45g of butter.
working methods
1. The ice cream softens in the refrigerator and the walnuts are chopped.
2. biscuits dipped in the right amount of wine.
3. scoop a mass of ice cream with a big ice cream spoon and put a biscuit in the middle.
Arrange the ice cream into a ball and put it in the refrigerator to freeze hard.
5. Heat chocolate, butter and honey in water until they dissolve.
6. Take an ice cream ball and put it in a chocolate bowl with a knife.
7. Pour the melted chocolate on the ice cream ball and cover it with a layer of chocolate.
8. Quickly smash walnuts and put them in the refrigerator to freeze hard.
Yogurt ice cream 5 chefs plus an average of 5.0.
+ 1 +2 +3 +4 +5
The refreshing, silky and pure natural flavor is wrapped around the tip of the tongue, then slowly melts and penetrates into my heart a little bit ... I am intoxicated with that pure pleasure. At that moment, the heat of the hot summer and some trivial unhappiness in my life merged together.
material
4 kiwis, yogurt 120ml, and 240ml of fresh cream.
working methods
Peel the kiwi fruit, cut it into small pieces, and put it in a blender for 30 seconds. After that, kiwifruit juice was produced and the dregs were poured out.
Stir the squeezed kiwi fruit, yogurt and whipped cream evenly, then pour it into the mold with a blender and put it in the freezer for freezing.
Stir the materials put into the cold storage with a spoon every 2 hours, then put them back into the freezer, and repeat this action until the materials are completely solidified.
Scoop out the frozen ice cream with a spoon and put it on a plate.
Coffee ice cream 13 chefs average 4.6 points.
+ 1 +2 +3 +4 +5
It's hot, so it's refreshing to go home and eat an ice cream with a faint coffee smell!
material
Cream 150g, milk 150g, sugar 25g, and instant coffee.
working methods
(1) Add the whipped cream to the white sugar and beat it evenly with an egg beater;
(2) Add milk and coffee, and stir evenly with an egg beater at low speed;
(3) Pour the ice cream emulsion into the ice cream cup, put it into the freezing chamber of the refrigerator, form an ice layer on the surface after half an hour, stir it once, freeze it again, and stir it again after half an hour until the ice cream freezes inside.
Tea ice cream 16 chefs average 4.5 points.
+1 +2 +3 +4 +5. Summer will definitely be your favorite O(∩_∩)O~
material
200g of whipped cream, 50g of condensed milk, half a tablespoon of matcha powder, 25ml of pure milk,
working methods
1. Beat the whipped cream until it sticks to the eggbeater and doesn't drip out!
2. Add the milk, condensed milk and matcha powder into the whipped cream in turn and beat well!
3. Freeze in the refrigerator!
After 4.40~60 minutes, take out the ice cream and stir it for 2 minutes (to make the taste more uniform), then put it in the refrigerator for freezing.
It can be used after 5.5~6 hours!
Tips:
If there is no eggbeater, you can use chopsticks instead!
Homemade ice cream 1 1 chef scored an average of 4.2 points.
+1 +2 +3 +4 +5 material
250ML Nestle whipped cream, 200ML milk, a box of strawberries, 2 teaspoons of corn flour, 20 teaspoons of sugar and dried raisins.
working methods
1. Boil some raisins in milk, then let them cool and take them out when they rise.
2. Add two teaspoons of corn starch to the milk, heat it slightly, stir it until it is slightly thick, and cool it.
3. Add sugar to Nestle whipped cream and stir with a blender.
4. Beat the fresh strawberries into paste, pour in the whipped cream and stir with a blender for a while.
5. Put all the milk paste and raisins into the cream paste and stir with a manual eggbeater.
6. Freeze in the refrigerator. Take it out after 40 minutes and stir it with an eggbeater. Watch out for raisins.
7. Stir for another 40 minutes, a total of four times, and you will be surprised to find a little change every time.
8. It is very important to keep the mixer in one direction from the beginning to the later manual operation!
Blueberry yogurt ice cream 20 chefs average 4.2 points.
+1 point +2 points +3 points +4 points +5 points I like the color of blueberries. Dark blue fruit wrapped in light white fruit powder is very elegant and noble. I prefer the one decorated with blueberries. Every time I go to the supermarket and see fresh blueberries on the shelves, I can't help but enjoy them for a while. Like to like, never bought it because of the high price. Perhaps the supply of blueberries in the domestic market is not large enough, and things are rare. It is said that blueberry tastes sweet and sour, and its aroma is refreshing and pleasant. However, relatively cheap blueberry sauce is often bought by people and is usually used to make cookies. In hot summer, blueberry ice cream is my favorite. But ice cream is extremely high in fat and calories (mainly cream). Therefore, ice cream is a complex thing that makes me flinch and unforgettable. Dare not eat more, want to eat more.
material
300 grams of plain yogurt, 50 grams of blueberry sauce and 40 grams of white sugar water.
working methods
1. Prepare high-quality original yogurt, blueberry sauce and sugar;
2. Boil the water, add 150g of water and 250g of white sugar, dissolve and cool (if you like, you can cook a little more at a time, cool it and pour it into the bottle);
3. 300 grams of yogurt, 50 grams of blueberry sauce and 40 grams of white sugar water;
4. Pour into a blender or juicer and mix evenly;
5. Pour all the ingredients into the prepared ice cubes and freeze.
6. This is frozen blueberry yogurt ice cream, which can be left at room temperature for a few minutes, or washed under running water (upside down) for a while and picked out with a toothpick.