Methods/Steps

1

Ingredients: 500 grams of plain ice cream powder. About 1400 to 1500 grams of pure water. Ice cream stabilizer about 5 grams can be, here said stabilizer is to play the role of emulsification and set. The first time I did not put stabilizer, out of the ice cream effect is much worse, feel a little ice grain sense.

2

The first step: put the ice cream and stabilizer together and mix well, pour in about 40 degrees of water, clockwise stirring a 15 minutes or so, stirring into a sense of consistency can be.

3

Step 2: Put the ice cream mixture in the freezer and refrigerate it for about 15 minutes. Of course you can puff it at room temperature without the freezer, but try to extend the time by 7 minutes or so.

4

Step 3: It's actually quite easy to pour your puffed ice cream batter into a prepared ice cream maker for production. I used an ice cream maker, which is the same ice cream maker used commercially.

END

NOTES

The ice cream machine is actually ready to produce ice cream when it shows 50% molding.

I'm Yoyo Boy, thanks guys, next time I'll focus on how to use an ice cream maker, which is basically universal for all ice cream makers (commercial)