How to make all ice cream: 1. How to make nut ice cream Main raw materials: fresh milk, cream, nut butter, white sugar, egg yolk, essence, etc. Equipment and utensils: basin, refrigerator, etc. Preparation method: Weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut butter, 0.15 kg of white sugar, 0.1 kg of egg yolk, and a trace amount of edible essence. Add a small amount of hot milk to the weighed nut butter to make a thin paste and set aside. Put the weighed white sugar into the egg yolks and stir evenly, then add the thin nut butter milk and stir evenly; then slowly pour the boiled fresh milk into the sugar and egg yolks, add a small amount of flavor, stir evenly, and pour Put it into a container and freeze it in the refrigerator, and it's ready. Process flow: Select ingredients according to proportion → make sauce and milk into a paste, mix sugar and eggs → boil milk → mix the three → freeze. 2. Chocolate ice cream 1. Add 4 tablespoons of sugar to 4 egg yolks and beat clockwise until milky white, about 5 to 10 minutes. 2. Pour the milk into the pot, add chocolate (I occasionally use 5 small rubber-sized pieces of milk chocolate), and stir until the chocolate is cooked, about 5 minutes. 3. Slowly pour the cooked chocolate milk into the beaten egg yolks, stirring while adding (otherwise the egg yolks will be cooked). 4. Cook over low heat for a while (this process may produce egg yolk powder, it’s okay). 5. After cooling, put it in the refrigerator to freeze (you should use an ice cream machine to stir it before freezing, if you don't have one, just skip it), take it out and stir it several times in the middle. 6. When it is not completely frozen, it can be drunk as a milkshake 3. How to make taro ice cream Ingredients: a 3/4 cup of taro puree, about 160g (~1 cup) b 3/4 cup of whole milk/180ml c 3 tablespoons of condensed milk (tablespoon) d 2 egg yolks (beat first) e 1 teaspoon of corn starch (teaspoon) f 1 tablespoon of cold boiled water g 2 to 3 tablespoons of fine sugar h (animal) fresh cream 2 Cup i 4~5 drops of concentrated taro essence or appropriate amount (if omitted, the ice cream taro taste is lighter and the color is whiter) Method: 1. a+b first use a spoon to crush the taro puree, mix it evenly with a blender (or use juice (beat with machine). Add c and mix well. 2. Cook ingredients (1) over low heat until it is warm. Add d egg yolk and stir constantly to mix. 3. Mix e+f and add (2). Continuously Stir. Cook until slightly thick. Remove from heat. Add g and stir until the sugar dissolves. Place the pot in cold water to cool down until completely cool. 4. Beat the fresh cream at low speed to high speed until 7~8 points. ( You can apply the softness of the cake sandwich.). Add the cooled (3) in two batches. Mix well with a mixer. Then drop in the taro essence and mix evenly. 5. Pour the (4) ingredients into a metal basin. Refrigerate until hard and serve. No need to stir in the middle. (If you have an ice cream machine, you can put it in the ice cream machine.) Note: 1. Because this ice cream does not need to be stirred in the middle. (I am afraid that if it is taken out and stirred, it will cause bubbles in the fresh cream due to the high room temperature. loss). Therefore, the fresh cream needs to be beaten into small air bubbles. Beating is longer than usual when making ice cream or mousse. 2. I think this ice cream tastes better than matcha ice cream. Egg yolks and corn flour are used to reduce the amount of ice cream. Ice crystals form. If there is no corn flour, you can use corn starch instead. 3. I used 3/4 cup of commercially available taro paste (the kind used for cake fillings). It has a sweet taste, so please consider the sugar part by yourself. 4. If there is no taro essence, the amount of taro may be more, or the amount of fresh cream may be reduced. But I don’t know if it will affect the delicate taste. Please try it yourself. 5. If the ice cream is too hard when it is just taken out and frozen, you can put it in the refrigerator first. Scoop it up after a while. 4. 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) Grade): 0.3% Fresh eggs: 7% Note: The green tea here refers to tea leaves. Green tea powder is very expensive, and the green tea powder you can buy in Fuzhou comes in 4g small bags, and 40g costs 10 yuan. So it is more cost-effective to use tea. The green tea used in this experiment was Tieguanyin. It was weighed according to the recipe. After boiling it twice and adding it, it was still too bitter. Because the taste of Tieguanyin is too strong, I personally don't like it, and the color is yellowish. Therefore, it is recommended that if you use Tieguanyin, you can reduce the amount added to about 3%. It might be better if you switch to jasmine tea, just add it according to the percentage of the formula, because jasmine tea has a lighter taste and a strong fragrance, and the color should be better and greener. More importantly, the price is cheap^_^. The amount of sugar depends on everyone's taste. Some people like it sweeter, so add more, and if they like it lighter, add less. I personally don’t like it to be too sweet, so I added 10% this time and it tasted pretty good. Fresh eggs here refer to the whole egg, including egg white, egg yolk and egg shell. In fact, only egg yolks are used. There was a lot of egg white left over from the seasoning yesterday, and I wanted to take it back to make a facial mask ^_^. But in the end they all ended up in the sewer.

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