The production method of nutella ice cream Main raw materials: fresh milk, cream, nutella, sugar, egg yolks, flavorings and so on. Equipment and utensils: pots, refrigerators and so on. Production methods: weighing fresh milk 0.5 kg, 0.13 kg of cream, Nutella 0.75 kg, 0.15 kg of sugar, 0.1 kg of egg yolks, food flavor trace. Add a small amount of hot milk in the weighing of the nut butter, modulated into a thin paste for spare. Weigh the sugar into the egg yolks and mix well, then add a thin paste of Nutella milk, mix well; and then slowly pour the boiled milk into the sugar and egg yolks, add trace flavor, mix well, pour into the container into the freezer, that is, into the taro ice cream production method Ingredients: a Taro puree 3/4 cup about 160g (~ 1 cup) b Whole Milk 3/4 cup / 180ml c Condensed Milk 3 d 2 egg yolks (stirred) e corn starch 1 tsp (teaspoon) f cold water 1 tbsp g sugar 2-3 tbsp h (animal) cream 2 cups i taro concentrate 4-5 drops or as much as you want (if omitted.) Ice cream taro flavor is lighter. Directions: 1. a+bPress taro puree with a spoon and mix well in a blender (or in a juicer). bAdd c and stir.) Add c and stir well. 2. 2. Cook all ingredients of Ingredient (1) over low heat until warmed through. Add d egg yolks and whisk constantly to combine. 3. 3. e+f combine, add (2). Stir constantly. Cook until slightly thickened. Remove from heat. Add g and stir until sugar is dissolved. Put the pan under cold water to cool down. Cool completely. 4. 4. Beat whipping cream on low to high speeds until 7 to 8 minutes. (It will be soft enough to coat the cake layers.) . Add to cooled (3) in two batches. Mix well with a mixer. Stir in taro extract and mix well. 5. 5. Pour (4) into a metal bowl and refrigerate until hard. Do not stir. (If you have an ice cream maker, you can put it in the ice cream maker.) Note: 1. Because this ice cream does not need to be stirred in the middle. (I am afraid that if I take out the ice cream and stir it, the air bubbles in the whipped cream will be lost due to the high room temperature. The air bubbles in the whipped cream will be lost.) Therefore, the whipping cream should be beaten into small air bubbles. It takes longer than usual to make ice cream or mousse. 2. 2. I think the texture of this ice cream is better than matcha ice cream. The egg yolks and cornstarch are to minimize the formation of ice crystals. If you don't have cornstarch, you can substitute it with cornstarch. How to Make Chocolate Ice Cream 1: Add 4 egg yolks and 4 tablespoons of sugar, and beat clockwise until creamy, about 5 to 10 minutes. 2: Pour the milk into a saucepan, add the chocolate (I used 5 small pieces of milk chocolate the size of an eraser), and stir until the chocolate is melted, about 5 minutes. 3: Slowly pour the boiled chocolate milk into the beaten yolks, stirring as you add (otherwise the yolks will be cooked). 4: Add the chocolate milk and stir. Stir (otherwise the yolks will be cooked). 4, and then a little heat to cook a little, can (this process may have yolks produced, it does not matter). 5, cooled into the freezer (frozen before the ice cream maker should be used to stir, even if not, it is exempt), the middle of the several times to take out and stir. 6, in the absence of a completely frozen into the residence, you can drink as a milkshake Milk ice cream raw material recipes 500 grams of milk, cream 12.5 grams of sugar, 150 grams of egg yolks 100 grams of milk, milk, milk, milk, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. sugar 150 grams of egg yolks 100 grams of edible vanilla extract a small amount of production method will be weighed sugar added to the egg yolks mixed whisking. And then after boiling fresh milk slowly poured into the sugar and egg yolk mixture, fully stirred and modulated evenly, moved to another container slowly heated with a slight fire so that the temperature is maintained at 70 ~ 75 ℃, stirring, and then stop heating, when the temperature gradually decreased until a certain consistency, and then filtered with a fine mesh sieve (or clean gauze), filtered liquid cooled and then add the cream and edible vanilla flavoring, into the Another clean and sanitary container for freezing, (its volume than the original increase of 30 to 50%). The frozen milk ice cream can be consumed immediately. It can also be made into tricolor and praline ice creams by adding additional processes and ingredients. Three-color ice cream raw material recipe cocoa powder 15 g sugar 5 g strawberry jam 30 g milk ice cream 750 g food coloring trace production method 1.2 to weigh the sugar added to the sugar weight of 50% of the water, heating so that the sugar is fully dissolved, and then filtered, and then add cocoa powder, and fully stirred and blended well, so that the initial made of cocoa syrup. According to the above method to make a good cocoa syrup poured into 250 grams of milk ice cream standby. 2.2 Another 250 grams of milk ice cream, add strawberry jam, coloring and modulation of the standby. At the same time the remaining 250 grams of milk ice cream, add a little vanilla flavor, and mix well, for the next process. 3.2 The above three kinds of ice cream with different colors and flavors of the liquid, in turn, into the pre-prepared hygiene and clean containers, sent to the refrigerator for freezing, frozen, that is, after the shape of the beautiful three-color ice cream. Banana ice cream Ingredients Recipe Banana (ripe without mold) 500 g lemon fruit half sugar 300 g cream 300 g Preparation 1.2 rinse the lemon, and squeeze out the lemon juice standby. 2.2 will be weighed in advance of the sugar into about 500 grams of water, heating to make it fully dissolved, and then filtered. 3.2 ready bananas washed and peeled, mashed into the sauce, add the filtered sugar water, mix well and then filtered. 3.2 prepared bananas, and mashed into the sauce, add the filtered sugar water, mix well. Add the filtered sugar water, mix well, and then add fresh lemon juice and mix well.4.2 After completing the above process of semi-finished products, after it cools down, mix it with the weighed cream, put it into containers, and then send it into the refrigerator for freezing, and the finished product is banana ice cream.