source material
Make vanilla ice cream with ordinary milk
4 cups of milk (no requirement for fat content)
1 cup of sugar
1 teaspoon vanilla extract
8 people
Make vanilla ice cream with condensed milk
400ml sweet condensed milk (skim or ordinary condensed milk can be used)
2 cups of chilled whipped cream
1 teaspoon vanilla extract
Kezuo 1.4L ice cream
Make vegetarian ice cream with coconut milk
2 cans of full-fat coconut milk
1/2 cups agave syrup, maple syrup, honey, tobina polysaccharide or sucrose.
1/4 teaspoons salt
2 tablespoons starch
1 1/2 teaspoons of agave extract
Other ingredients: nuts, chopped chocolate (or chopped carob), fruit puree, chopped cocoa, etc.
Method 1: Make vanilla ice cream with ordinary milk.
1 Pour the milk, sugar and vanilla extract into a medium bowl. Measure the required ingredients and pour them into a medium bowl. Stir the ingredients evenly with a big spoon. Stir constantly until the sugar melts.
Skim milk, low-fat milk and whole milk can be used to make ice cream regardless of the fat content.
You can also choose chocolate milk to make chocolate ice cream.
2. Pour the mixed ingredients into the ice cream machine. If you have an ice cream machine, just pour the ingredients directly. Turn on the machine and wait for 20 minutes, and the concentration of the mixture will increase obviously. Finally, pour the mixture into a sealed container such as Tupperware, and then put it into the freezer.
If you don't have an ice cream machine, pour the mixture into a shallow plate. It is convenient to have an ice cream machine, but the method introduced here does not require the use of an ice cream machine. Pour milk, sugar and vanilla extract into a shallow plate that can be frozen, and then put the plate in the refrigerator to freeze.
4. Stir the mixture every 2 to 4 hours. Take out the mixture and stir it every 2 to 4 hours, which will make the consistency of the mixture closer to that of ice cream. Put the plate back in the refrigerator after mixing.
If you use an ice cream machine to make ice cream, stir the mixture every four hours.
If you don't have an ice cream machine, take out the plate and stir it every two to four hours, that is, when ice crystals form on the surface of the mixture.
5. Freeze the mixture for 8 hours or overnight. After 8 hours of freezing and regular stirring, the ice cream has been completely frozen. At this time, the viscosity of homemade ice cream is very close to that of bought ice cream, so you can enjoy it.
6. Use your favorite ingredients with ice cream. Scoop the ice cream into the container with a special ice cream spoon. You can pour some chocolate syrup, squeeze some whipped cream, sprinkle berries, dried fruits, canned fruits, or use other favorite foods with ice cream.
Put the unfinished ice cream back in the refrigerator and continue to freeze. Homemade ice cream can be kept for several days. .
Method 2: Make vanilla ice cream with condensed milk.
1, put the sweet condensed milk in the refrigerator. The sweet condensed milk on the market is usually canned and sold at room temperature. This kind of ice cream requires mixing high-quality low-temperature condensed milk with other raw materials, so you need to refrigerate the condensed milk for several hours before mixing.
2. Use the chef's machine to send whipped cream. Take out the whipped cream from the refrigerator and start making ice cream at once. The raw materials must be kept at a low temperature when mixing, so you should hurry. Connect the mixing head of the chef's machine and beat the cream at medium speed. You can move on to the next step when the cream has a sharp corner.
If you don't have a chef's machine, use a manual eggbeater.
3. Turn down the speed of the chef's machine and add condensed milk and vanilla extract. When the whipped cream makes a sharp corner, take the chilled condensed milk out of the refrigerator. Turn down the speed of the chef's machine and slowly pour in condensed milk. Finally, add vanilla extract.
4. Adjust the stirring speed to mid-range again. When both condensed milk and vanilla extract are added with whipped cream, turn the chef back to the middle range. Continue to beat the mixture until the sharp corners are formed again. The sharp corners formed this time look thicker.
5. Add ingredients according to your own preferences. If you want to enrich the ingredients and taste of vanilla ice cream, add ingredients now! As long as you like, you can mix it in any way, such as crushed biscuits, fruit puree, nuts, broken cakes, chocolate syrup and so on. Mix the ingredients and ice cream thoroughly to make the taste more uniform.
If you want to make strawberry cheesecake ice cream, mix 1 cup cheesecake, strawberry jam and ice cream.
Make Oreo milk ice cream with 2/3 cups of crushed Oreo cookies.
Make sweet mango ice cream with 1/4 cups of mango puree.
6. Spoon the mixed ice cream into the container and freeze it for 6 hours. Transfer the mixed ice cream to a sealed container that can be frozen (such as Tupperware). Refrigerate the container for 6 hours or overnight. You can enjoy ice cream in six hours.
Method 3: Use coconut milk as vegetarian ice cream.
1, pour coconut milk into the milk pot. Shake the coconut milk can vigorously before opening it. Measure 1/2 cups of coconut milk in cups, and set aside temporarily. Pour the remaining coconut milk into the milk pan.
Canned coconut milk will be layered, so before using it, it must be shaken vigorously to let the liquid and solid components blend together again.
2. Add your favorite sweetener and salt. According to your preference, take a proper amount of agave syrup, maple syrup, honey or sucrose with a spoon and pour it into the milk pot. Take a proper amount of salt and pour it into the milk pot.
3. Stir the coconut milk for 1 to 2 minutes while heating with medium-low fire. Turn on the stove and turn the fire to medium and low. As the temperature of coconut milk rises, stir constantly. When the whole coconut milk becomes hot and the sweetener completely melts, you can stop stirring. This process takes 1 to 2 minutes.
4. Pour in corn starch and the remaining coconut milk. Put the remaining 1/2 cups of coconut milk and corn starch in a small bowl. Stir the mixture briskly until the corn starch and coconut milk blend together.
5. Pour the mixture of corn starch and coconut milk into the hot coconut milk. Pour the stirred corn starch and coconut milk into a milk pot filled with hot coconut milk and sweetener. Stir gently and quickly, so that all the raw materials are mixed evenly.
6. Turn up the fire and heat the mixture for 6 to 8 minutes on medium heat. Raise the fire and stir the mixture. The mixture is heated continuously, and its concentration gradually increases. When the mixture can adhere to the back of the spoon without flowing down, it can stop stirring. This process takes 6 to 8 minutes. You can't take your eyes off the pot for a moment when heating, so as to avoid the mixture boiling.
7. Remove the milk pan from the stove and add vanilla extract. When the coconut milk mixture becomes sticky, turn off the heat and remove the milk pan. Add vanilla extract to the mixture, stir well, and then air the pot for a few minutes to lower its temperature.
8. Pour the coconut milk mixture into the container and then put it in the refrigerator for freezing. Find a shallow container and pour in the coconut milk mixture. Cover the container with plastic wrap. Finally, put the container in the refrigerator for 4 hours to 3 days.
9. Stir the frozen coconut milk mixture 10 for 20 minutes. Take the container out of the refrigerator and take off the plastic wrap. At this time, the texture of the mixture is very close to that of pudding. Pour the mixture into the ice cream machine and start stirring. The purpose of this step is to make the mixture thicker and finally become the same texture as ice cream.
The working hours of each ice cream machine are different. It takes about 10 to 20 minutes here.
Add other ingredients at the end of stirring and stir for a few seconds.
10. Transfer the ice cream to a container and put it back in the refrigerator for 4 hours. Scrape the ice cream out of the ice cream machine and put it in a container with a sealed cover that can be frozen. Cover the surface of ice cream with a piece of baking paper or wax paper to prevent the surface from crystallizing. The ice cream will harden after freezing for 4 hours, and you can enjoy it at this time.
After taking the ice cream out of the refrigerator, let it stand on the cooking table for a few minutes, thaw it a little and then scoop it out with a spoon.