Practice:
Boil the milk until it is warm, pour in starch and Gao Legao powder, and keep stirring to prevent it from forming small pieces. Then add a few egg yolks, and keep stirring. Until it is boiled to a uniform paste ~ ~ and then put it in the refrigerator for quick freezing. After 2 or 3 hours, take it out and stir it with chopsticks. The purpose is to break the ice into broken ice. It is very convenient if there is a stirrer. Stir until the Hu Hu Bing turns into ice cream, then freeze it for about 2 hours, stir it again, repeat it for 2-3 times, and then take out the delicious ice cream with chopped flowers, strawberries, mangoes and diced watermelon.
Making method of nut ice cream ※
Main raw materials: fresh milk, cream, nut paste, white sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut paste, 0.15 kg of white sugar, 0.1kg of egg yolk, and trace of edible essence. Add a small amount of hot milk to the weighed nut paste and make it into a thin paste for use. Put the weighed white sugar into the egg yolk and stir it evenly, then add the thin paste nut paste milk and stir it evenly; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and freeze it in the refrigerator.
Technological process: selecting materials according to proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.
Method for making nut ice cream
Main raw materials: fresh milk, cream, nut paste, white sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut paste, 0.15 kg of white sugar, 0.1kg of egg yolk, and trace of edible essence. Add a small amount of hot milk to the weighed nut paste and make it into a thin paste for use. Put the weighed white sugar into the egg yolk and stir it evenly, then add the thin paste nut paste milk and stir it evenly; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and freeze it in the refrigerator.
Technological process: selecting materials according to proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.
Chocolate ice cream
1, add 4 tablespoons of sugar to 4 egg yolks, and beat them clockwise to milky white, which takes about 5 to 10 minutes. 2. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate are used), and stir until the chocolate is cooked, about 5 minutes. 3. Slowly pour the cooked chocolate milk into the beaten egg yolk and stir while adding it (otherwise the egg yolk will be cooked). 4, then cook it with a little fire, you can (there may be egg yolk in this process, it doesn't matter). 5, after cooling, put it in the refrigerator for freezing (you should use an ice cream machine to stir before freezing, even if you don't have it, you will be exempted), and you should take it out and stir it several times in the middle. 6. When it is not completely frozen, it can be used as a milkshake.
3 sherbet ice cream
Ingredients: 400g of milk, 0/00g of sugar/kloc, 0/00g of corn flour/kloc, 0/00g of sherbet (strawberry, pomegranate, almond and mint, etc.)100g of whipped cream.
Technology: Pour corn flour (or rich strong flour) into half a cup of cold milk and mix well. Add sugar to the remaining milk and heat it together. Add the prepared corn flour and keep stirring. Cook for 10 second. When the milk thickens, turn off the fire and stir for a while. After cooling, add sherbet and fresh cream, put it in the refrigerator and coagulate.
Features: Unique exoticism.
3. How to make taro ice cream
Materials:
A taro paste 3/4 cup 160g(~ 1 cup)
B 3/4 cups of whole milk/180ml
C 3 tablespoons condensed milk (tablespoon)
D 2 egg yolks (stir first)
E corn starch1teaspoon.
F cold boiled water 1 tbsp
G 2~3 tablespoons of fine sugar
H (animal) 2 cups of whipped cream
I 4~5 drops or appropriate amount of concentrated taro essence (if omitted, the ice cream taro tastes lighter and the color is whiter)
Practice:
1. a+b First, crush the taro paste with a spoon and mix it evenly with a blender (or a blender). Add C and mix well.
2. Cook (1) material with low heat until it has temperature. Add D egg yolk and stir constantly to mix.
3. Mix E+F, add (2). Keep stirring. Cook until it is slightly thin and thick. Remove from the fire. Add G and stir until the sugar dissolves. Cool the pot in cold water until it is completely cooled.
4. Beat the whipped cream to 7~8 at low speed to high speed for distribution. (You can smear the softness of the cake interlayer.) Add it into the cooled (3) twice. Use a blender.
Stir well. Then add I taro essence and stir well.
5. Pour the material (4) into a metal basin and refrigerate until it is hard to eat. There is no need to stir it halfway. (If you have an ice cream machine, you can put it in the ice cream machine.)
note:
1. Because this ice cream doesn't need to be stirred in the middle (I'm afraid that the air bubbles in the whipped cream will be lost because of the high room temperature), so the whipped cream should be beaten with tiny air bubbles, which is longer than usual when making ice cream or mousse.
I think this ice cream tastes better than matcha ice cream. Egg yolk and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, it can be replaced by white powder.
Replace.
3. I use 3/4 cups of commercially available taro paste (the kind used for cake stuffing), which is already sweet, so please consider the sugar.
4. If there is no taro essence, it may be more taro or less whipped cream, but I wonder if it will affect the delicate taste. Please try it yourself.
If the ice cream is too hard when it is just taken out and frozen, it can be put in the refrigerator for a while before scooping.
Strawberry ice cream practice
Materials: (4 persons)
Egg: 1 white sugar: 80g corn flour: 1 spoon.
Cream: 3/4 cup of Yunina sesame oil: a little strawberry:150g.
Milk: 1 cup decorations: whipped cream, mint leaves, strawberries.
Production method:
Making ice cream base
1, beat the eggs in the pot, add 30 grams of sugar and stir. When the egg juice turns white, add corn flour and stir carefully;
2. Mix the remaining sugar with whipped cream and milk in the pot, stir and heat with a wooden spoon until it is almost boiled;
3. Remove the pan from the pan, add the egg liquid bit by bit while stirring, and after stirring, move the pan to a slow fire and heat it until it becomes sticky;
Cool and add strawberries.
4. Put the pan in ice water, stir and cool, add Yunna sesame oil, stir well, pour it into an ice box and put it in a refrigerator freezer for 1-2 hours;
5. Stir and freeze repeatedly for 3-4 times during the curing process, add chopped strawberries during the last stirring, and stir and freeze.
Green tea ice cream
Formula:
Milk powder: 10% green tea: 5% sugar: 10%- 12% cream (butter can be used): 7% gelatin (food grade): 0.4% monoglyceride (food grade): 0.3% fresh eggs: 7%.
Note: Green tea here refers to tea leaves. Green tea powder is very expensive, and the green tea powder available in Fuzhou is 4 grams in small bags, and 40 grams is 10. Therefore, it is more economical to use tea. The green tea used in this experiment is Tieguanyin. It is too bitter to weigh it according to the formula and cook it twice. Because the smell of Tieguanyin is too strong, I personally don't like it very much, and the color is yellow. Therefore, it is suggested that if Tieguanyin is used, the dosage can be reduced by about 3%. If it is better to switch to jasmine tea, it should be added according to the percentage of the formula, because jasmine tea has a light taste and a strong fragrance, and its color should be better and greener. More importantly, the price is cheap.
The amount of sugar depends on everyone's taste. Some people add more sugar if they like it sweeter, and less if they like it lighter. Personally, I don't like it too sweet. I added it at 10% this time, and it felt good.
Fresh egg here refers to the whole egg, including egg white, yolk and eggshell. In fact, only egg yolk is used. There was a lot of egg white left in seasoning yesterday, and I want to take it back to make a mask. But it all ended up in the sewer. What a waste.
Homemade ice cream cheese is delicious and simple.
The hot summer is coming, now I'll teach you a trick to make ice cream cheese (it's easy to learn! )
Material preparation:
1, milk
2, a pack of marshmallows (bagged, sold in major supermarkets)
3, fruit (variety is not limited, see personal favorite)
Production method:
1, pour the milk into the pot and heat it.
2. Pour the marshmallows into the pot and stir to melt.
3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.
4. After the fruit is diced, add a proper amount into a container filled with milk marshmallows.
Freeze in the refrigerator for 3 hours (it is better to freeze in the freezer than in the freezer).
After 5 or 3 hours, the ice cream cheese will be ready after being taken out of the refrigerator!
The characteristics of this ice cream cheese are:
1, the manufacturing method is simple.
2. The made ice cream cheese is crystal clear like jelly, and it feels like jelly when eaten in the mouth.
Slightly sweet, slippery and very delicious.
In the hot summer, it must be very pleasant to eat ice cream cheese made by yourself while blowing air conditioning at home! So what are you waiting for? Why don't you try it yourself? !
Homemade ice cream cake
Now one of the most popular words is DIY, homemade bracelet DIY and plush ball DIY, but have you ever thought about cake DIY? Take advantage of this summer vacation, we also have a "do it yourself, have plenty of food and clothing."
Preparation: two cups of red beans, water, sugar and cream.
Practice: soak two cups of adzuki beans in water for one night, then boil them in a pot and take them out. Stir the adzuki beans evenly, filter out the bean skin residue according to personal taste, add100g sugar and a little salt, and let them cool aside. Take another cup of whipped cream and stir it into a paste. Stir it evenly with red beans, pour it into a container and put it in the refrigerator. Be sure to stir it twice during freezing.
You're done! A DIY ice cream cake is ready! Of course, since it is DIY, you can also put fruit, milk or chocolate crumbs in your cake, which will definitely taste better. What's up? Does it sound mouth-watering? Go and do it!