250ml of animal cream, 4 egg yolks, 0/00g of sugar/kloc-and 40ml of water.
Steps:
1. 4 fresh egg yolks, break up.
2. White sugar is mixed with water and boiled to 1 15 degree syrup.
3. Add the cooked syrup to the egg yolk paste, and add it while sending it until the egg yolk paste sends out the thick liquid as shown in the figure.
4. whipped cream
5. Mix the whipped cream with the yolk sugar paste, put it in a utensil and freeze it. No need to stir halfway
2. Melaleuca ice cream
90g of black qiaoli, 50g of white sugar, 50g of whipped cream 110g, egg1each, and clear water15ml.
Steps:
1. Chop the black chocolate, add10g of light cream, and heat and melt it in water for later use.
2.100g whipped cream and put it in the refrigerator for later use.
3. Separate the egg white and yolk, and beat the egg white with an egg beater until it is wet and foamed.
4. While beating the egg whites, put the white sugar into the pot, add 15ml of water, cook until the temperature is 1 15, slowly add the egg whites, and beat them while adding them until they are dry and foamed.
5. Divide the beaten egg whites and whipped cream into half, add melted chocolate to half of them, and cut and mix them evenly.
3. Orange pulp ice cream
2 egg yolks, 80g sugar, 250ml milk, 250ml whipped cream, 20g sugar and 250g orange pulp.
Steps:
1. The first step, of course, is to peel the orange and refrigerate it.
2. Boil the eggs and freeze them, then cool them in cold water. Then refrigerate to cool down.
3. Add 20g sugar to the light cream, beat until 6 and distribute, and stop when it is thick.
4. Add the orange pulp and whipped cream to the custard and mix well.
4. Strawberry ice cream
Strawberry ice cream powder 50g, milk 150g.
Steps:
1. strawberry ice cream powder.
2.150g milk
Step 3 heat the milk
4. Pour into a bowl and add strawberry ice cream powder.
5. Stir well, let it stand for 30 minutes, and then stir.
6. Pour into the mold. Stir every half hour.
7. Refrigerate in the refrigerator. It can be eaten for 6-8 hours.
8. Add honey beans and you can eat.
5. Mango ice cream
400ml of milk, 200ml of whipped cream, 2 egg yolks, 3 medium mangoes, and sugar 150g.
Steps:
1. Half mango is stirred into mango paste, and the other half is cut into diced mango.
2. Put the egg yolk into the egg beater, add white sugar and beat it with a hand beater until it is milky white.
3. Pour the milk into the pot and heat it to about 80 degrees, that is, the milk at the side of the pot boils slightly and immediately leaves the fire.
4. Then slowly pour in the stirred egg yolk liquid, while stirring, pay attention to pour it in slowly, otherwise the egg yolk will be cooked easily.
5. Stir well, then pour the mixed egg yolk milk into the pot again, slowly heat it with low fire, stir it while cooking, and cook it until it is very thick. After cooking, cool it in cold water and cool it to room temperature.
6. Pour the cream into the container and use electric egg beater to send it to 60% or 70%, that is, a small tip can be pulled out on the surface.
7. Pour in the mashed mango.
8. Then pour in the cooled custard, beat it evenly with an egg beater, and mix in mango.
9. Pour the ice cream paste into the box, freeze it in the refrigerator, then take it out and stir it once every 1 hour until it is completely frozen and solidified. Before eating, take out the ice cream, and the slightly melted ice cream tastes best.
6. Vanilla ice cream
200g whipped cream, 250g milk, 2 egg yolks, vanilla powder 1 tablespoon, 50g sugar.
Steps:
1. Add sugar to the milk when it is warm, and continue to heat it.
2. Then add a tablespoon of vanilla powder.
3. Don't boil, keep the fire low, almost 80 degrees, add the egg yolk and stir with an eggbeater.
4. Turn off the fire immediately after the eggs are mixed evenly and cool.
5. Beat the cream in a clean container until obvious lines can be seen, and then pour the cooled custard into the cream.
6. Stir well with a manual eggbeater, cover it and put it in the refrigerator for more than 4 hours to enjoy.