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.

2. 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、

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.

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): 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.

Technology:

A, raw material procurement, preparation:

1. After weighing the egg, remove the shell and take out the yolk, and beat well for later use.

2. Boil the water, weigh the amount of tea to be used and put it into the boiling stains. Be careful not to add too much water, and not to exceed the amount of water needed at last. However, you can add more water when you start cooking, because the tea itself will absorb a lot of water, but you should pay attention to the amount when you cook for the second time. In the whole production process, the water we want to use is actually replaced by tea. After the tea is boiled, it should be filtered with a sieve to remove the filter residue for later use.

3. Weigh monoglyceride and gelatin and dissolve them in tea for later use. If there are impurities in gelatin, it is best to wash it with cold boiled water and then dissolve it.

Second, mixing

Measuring the tea you want is actually the amount of water you need, and then dissolving it in milk powder, egg yolk, monoglyceride, gelatin and sugar ... Anyway, just dissolve everything and stir it, and keep the temperature at about 50-60 degrees. When all of them are mixed, the color is particularly attractive, just like milk tea, but it is much stronger than milk tea, and it is very fragrant. If you eat it like that, I think it will actually taste better, hehe.

Third, pasteurization

Water bath at 75 degrees for 30 minutes. In the process of sterilization, it is necessary to keep stirring. It is normal that some butter will still float on the surface during stirring. The next step can be to solve this problem.

Fourth, homogenization

Homogenize twice with a high-pressure homogenizer, and if it doesn't feel enough, homogenize several times more.

Ps: In fact, this scheme can only be used in the laboratory, or in the factory, but it is still not feasible to make it at home. I think everyone will understand this step. It seems that there is no high-pressure homogenizer for home use. Even if there is, I don't think many people will buy it. And this is very dangerous, insert a horrible episode:

When making vanilla ice cream for the first time, a classmate stood by the homogenizer, and as a result, he saw something fly out, with a bang, which scared everyone. At that time, the teacher was still there. That classmate didn't come to her senses either. When she came to her senses, she found that there was an iron bar in the pot in her hand. It's a screw bolt on the machine, and there is a hole in the pot. It was terrible. The pot saved her life. If she hadn't taken the pot in her hand at that time, the spiral bolt would have hit her abdomen directly. The force of 2Mpa was equivalent to a bullet hitting her body. That's terrible! ! After that day, none of us dared to go near the homogenizer.

V. Cooling

The homogenized feed liquid should be cooled to 2-4 degrees immediately and cooled with ice water, so the ice cubes should be prepared in advance.

Sixth, aging

After cooling, it can be put into the refrigerator for aging. In fact, it is left untouched for more than 4 hours.

Seven, freezing

If you freeze, you will need an ice cream machine, which is also available in laboratories or factories. So it is unrealistic to make ice cream at home. That is, the feed liquid is directly stirred evenly and then added into the ice cream machine to be stirred and frozen. When the temperature of the feed liquid drops to -3~-4 degrees, it can be discharged. In fact, we all decide according to the viscosity and expansion of the feed liquid. It can't be too thin, nor can it be frozen for too long. For example, today, our second batch was frozen for too long, and as a result, the products could not be produced, so we had to dismantle the ice cream machine and scrape it with a spoon, which made it look like ice cream. Use disposable cups when discharging. Every time we make a material, we are robbed. The frozen ice cream is semi-solid, and it is actually disgusting when it is discharged, especially like ... Haha, a friend of mine went there at that time and said after reading it: "The ice cream is quite delicious, but it feels disgusting after reading it." haha

Eight, hardening

That is, put the above products in the refrigerator and freeze them. In fact, this step is to facilitate the storage of ice cream for a long time, but if we cook it now, we don't need this step at all. And the hardened ice cream is really bad and hard.

In fact, at this point, the ice cream is finished. After reading so many introductions, do you think it is very slim to make ice cream? Hehe, in fact, it's mainly about equipment. If you have equipment, you can still try it yourself. There are also foreign countries that seem to use some very simple machines, and they can also make some ice cream by themselves. It was in the original information, but I didn't read it carefully. Translate it a little next time and share it with you.

By the way, there is another suggestion, that is, you don't have to throw away the remaining tea immediately, and there are other uses-making tea eggs. Today, we also made 12 pieces. Originally, we planned to have two pieces for each person. As a result, each person only ate one piece and was robbed.

Buy some eggs, wash them and put them in the pot filled with tea. We bury the eggs in the tea, hehe. Then add some soy sauce, salt, and spiced powder, and add more soy sauce, which will be delicious. Then it's boiled. The longer you cook, the better. The more you taste, the more delicious it will be. Hehe, it's better than what you buy outside. Remember, break the eggs as soon as they are cooked, and then continue to cook.