Egg yolk, milk, cream, mango meat

Practice: 1. Mix milk and egg yolk and mix well.

2. send the cream.

3. Pour the figure 1 into the pot and burn it to a paste, and keep circling.

4. After the egg paste is cold, mix it with the cream evenly.

5. Finally, put it in the refrigerator, turn it once an hour, and then turn it every half hour. I saved trouble and frozen it directly after an hour!

Materials:

Four egg yolks, 50g of sugar, a bag of milk, 200ml of golden diamond whipped cream.

Practice: 1. Add sugar to the egg yolk and stir.

2. Pour the milk into the egg yolk liquid and cook it on a low fire. Be sure to use a low fire and stir it with a spoon while cooking until it is very sticky. Never boil it to the point of boiling, so the yolk will solidify. Put aside the boiled egg liquid and let it cool.

3. Beat the cream twice as much as before. It's very hard to beat cream every time, and I don't know how others can easily pass the cream.

4. Pour the cold egg mixture into the cream and mix well.

5. Add some chocolate sauce and pour it into the popsicle mold. This chocolate sauce is the Russian chocolate sauce mentioned in my previous blog post, which is very sweet.

6. Freeze in the refrigerator, take it out and stir it once every hour, so that the taste is delicate and there is less ice.

Materials:

2 egg yolks, 40 grams of cotton sugar, three-flowered milk, papaya, mango, kiwi fruit and cocoa powder.

Practice: 1 .2 egg yolks, 40g cotton sugar, heated in water, and stirred evenly; Spend milk to send. Slowly add the egg yolk liquid into the whipped cream and stir well.

2. If you like the fruit, just mash it. Or any favorite cocoa powder, green tea powder and the like. I used papaya, mango, kiwi fruit and cocoa powder. Don't add water when you break the fruit. The second picture is a spoon for digging ice cream balls. If you are in Xi 'an, you can buy it in Jinhai Market on the 8th. Of course, it is easy to buy on Taobao. . )

3. Add the beaten fruit paste and cocoa powder (5 5- 10/0g) into the milk paste sent in the first step respectively. Stir well and put in the refrigerator. Then stir it every half an hour to reduce the formation of ice slag and make ice cream as delicate as possible. The whole process takes about 4-5 hours.

Tips:

If you only buy regular whole milk, do this.

1. 2 egg yolks, 40g cotton sugar, and stir evenly;

2. Pour 200ml of milk, heat it slowly with low fire, and keep stirring. Cook until it is thick (until it is thick enough that thick paste can be hung on the back of the spoon and the nails will not disappear immediately after being scratched)

Materials:

3 egg yolks, 50g sugar, 225ml milk, whipped cream120ml apricot.

Practice: 1 .3 fresh egg yolks, 50g sugar (can also be added according to personal taste).

2. Stir the two evenly with a manual whisk. Add a bag of 225ML milk and mix well.

3. Heat the above liquid with a small fire, and stir it evenly while heating (scratches will not disappear immediately).

4. Take whipped cream 120ML to send. The eggbeater has a hard angle when it is lifted.

5. Pour the cooled egg milk into the whipped cream.

6. Stir the two thoroughly and evenly.

7. Remove the skin and core of the ripe apricot and stir it into mud.

8. Stir the apricot puree and whipped cream into a small container and another original grand container. Freeze in the refrigerator, and stir once every hour for three times in a row.

Materials:

Cream 120ML, milk 225ML (one bag), 3 egg yolks and 50g sugar.

Practice: 1. Egg yolk with sugar and beat well;

2. Add milk and beat well;

3. Pour it into a small pot and heat it with low fire, while stirring until it is thick (not boiling). Turn off the fire and let it cool for later use;

4. Whip the light cream, add the cool egg yolk liquid, put it in a clean container and freeze it in the refrigerator;

5. Take it out every hour, stir it, then freeze it, repeat it for 3 times and then freeze it all the time!

Tips:

When you want to eat, take it out and put it in the freezer for a while. It's a little softer and more delicious.

Ingredients: 400ml of milk (or 1+2/3 cups), 4 egg yolks, 40g of sugar, corn starch 1 tablespoon, and 360 ml of vegetable fat whipped cream (1+12 cups).

Practice: 1, take a stainless steel basin, pour milk, heat until the liquid smokes, add sugar, and stir until the sugar dissolves.

2. Separate the egg white from the yolk, sprinkle the yolk, pour it into the steel basin little by little, stir while pouring, sieve in the corn starch, stir and mix. Cook while stirring until it is nearly thick. After cooking, put the basin in cold water to completely cool the liquid.

3. Take out the whipped cream in advance, dissolve it at room temperature until it is liquid like thick milk, send the whipped cream to a thick paste with electric egg beater Expressway, and the consistency is similar to that of the liquid. Mix the whipped cream with the cooled liquid evenly with a rubber scraper.

4. Pour 3 into a metal basin and freeze it in the refrigerator. Take it out every 30-40 minutes, stir it evenly, scrape the surface, repeat it for about 3-4 times, and then ice it until it is completely hard (overnight).

Materials:

2 egg yolks, 250ml of whole milk, 200ml of whipped cream, 50g of sugar, 50g of lime-flavored wine 1 spoon, and 50g of dark chocolate.

Practice: 1. Add sugar to the egg yolk several times until it is thick and white, and add a spoonful of wine halfway. While beating the egg yolks, boil the milk on low heat (leave it for 50ML) with very low heat. Turn off the heat when the milk is boiled until it is slightly hot.

2. Different from the last time I made hawthorn ice cream, I changed to slowly pour the cooked milk into the beaten egg yolk paste, instead of pouring the egg yolk paste into the boiled milk, pouring it with my left hand and stirring it constantly with my right hand with an eggbeater, so that it is not easy to produce small particles, and the temperature of the milk is not high, otherwise the egg should be cooked.

3. Pour the mixture of milk and egg yolk liquid back into the pot and cook it on low heat, keep it boiling, and cook the thick egg milk slurry.

4. Heat the chocolate in water, add the 50ML milk left before and stir until smooth, add the cooked egg milk slurry and mix well, and use it after completely cooling. Add: If you only make this flavor, you can directly put the chocolate in the milk and cook it.

5. sit on the ice and send the whipped cream. Put it in the freezer of the refrigerator, take it out every 40 minutes and stir it evenly, and stir it for four times.