Step 1:

It will take about 20-30 minutes to melt the ice cream. It depends on the indoor temperature. Put it in another container and let it melt slowly until it freezes for 5 or 6 minutes.

Note: Don’t be too fancy. That way there will be ice stubble when you freeze it again.

Step 2:

Gently dissolve the matcha powder and water until it becomes a thick paste.

Step 3:

First mix half of the melted ice cream with matcha. Stir evenly and add the other half of the melted ice cream. Stir until matcha and ice cream are well combined. Then put it in the refrigerator again.

Step 4:

Freeze for about 1 and a half to two hours, and you will have perfect matcha ice cream~~^____^

My little tip :

In fact, I personally feel that after step three, when it is not completely frozen and is still in a slightly liquid state, it tastes better~~it feels like iced green tea milk~

Simple vanilla ice cream GC8010 (1 liter)

500 grams of sugar

100 ml of whole milk

A pinch of salt

70 ml of fresh cream

1/2 teaspoon of concentrated vanilla powder

150 ml of milk mixed with cream

Method;

Put sugar, milk and salt together Pour it into a container and stir evenly, then add the milk mixed with cream, fresh cream and vanilla powder and stir evenly before starting to make it.

Traditional vanilla ice cream GC8010 (1 liter)

500 grams of sugar

250 ??ml of whole milk

1 egg

250 ??ml fresh cream

2 teaspoons vanilla powder

A pinch of salt

Method:

Combine sugar juice, salt and Place the milk in a pot and heat it until it boils. Stir it during this period. Then turn to low heat and pour 1/2 cup of hot milk into the egg mixture and mix evenly. Then pour it back into the pot and continue to heat over low heat and continue stirring until it becomes When thickened, heat for 2-3 minutes, then turn off the heat and wait for it to cool, then place it in the refrigerator for at least 2 hours. Before making ice cream, stir the cream and vanilla powder into the ingredients in the pot, and mix well with a blender to complete the preparation of the ingredients.

Cocoa ice cream:

Ingredients: cocoa powder, fresh milk, cream, nut butter, white sugar, egg yolk

Preparation method: 1. First, put the fresh Boil the milk, then mix most of the hot milk with the cocoa powder and set aside.

2. Add the remaining hot milk to the nut butter to make a thin paste and set aside.

3. Put the white sugar into the egg yolks and stir, then add the thin nut butter milk and stir evenly.

4. Slowly pour the boiled chocolate milk into the sugar and egg yolk mixture, and stir evenly. After cooling, pour it into the prepared basin and freeze it in the refrigerator.

Homemade ice cream

Materials: whipping cream (100ml) milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee.

Method:

1. Whip the light cream with sugar in batches.

2. Add milk to 1 and mix well.

3. According to the taste, add vanilla extract for vanilla flavor, cocoa powder for cocoa flavor, and appropriate amount of shredded coconut. If you don’t have these ingredients, you can add nothing and it will be just as delicious.

4. Put it in the refrigerator and take it out half an hour later. You will find that the surface layer has been frozen and the bottom layer is still liquid. Mix them up and freeze them. Take it out and stir it again after half an hour. If so, do three. Wait until all the liquid becomes solid. If you like it harder, freeze it longer. I like it softer and less frozen.

Ice cream

Ingredients:

200 ml of cream, appropriate amount of sugar, 2 egg whites, 1 egg yolk or various jams and vanilla essence.

Specific method:

1. Add 1 spoon of sugar to the fresh cream, stir well and set aside;

2. Take another large bowl , add egg whites, stir thoroughly until foamy, add appropriate amount of sugar, and continue stirring;

3. Add egg yolks to the evenly stirred egg whites, mix thoroughly, add vanilla extract and stir again;

>

4. After stirring, put it into the fresh cream bowl and continue stirring. If you don't like egg ice cream, you can add your favorite jam directly to the fresh cream and mix evenly;

5. Put the mixed food into the freezer of the refrigerator and freeze it in about 2-3 hours. have eaten. It will taste better if you take it out and stir it 2-3 times during freezing.

Tomato juice and ice cream

Ingredients:

100 ml tomato juice, 1 strawberry ice cream ball, 1 to 2 tablespoons of white syrup, 50 ml of iced cold water , appropriate amount of crushed ice cubes.

Preparation method: First put crushed ice cubes in the cup, add tomato juice, ice-cold boiled water and white syrup in sequence, stir and mix thoroughly, then use an ice cream scoop to put 1 strawberry ice cream ball, and then insert Drinking tube and long spoon are available.

To make tomato juice, wash the ripe red tomatoes, blanch them in boiling water for a few minutes, remove them, peel them off, wrap them in sterilized gauze, and squeeze out the tomato juice.

Mint Ice Cream

Ingredients

500 ml of milk, 2 egg whites, 150 grams of white sugar, 10 grams of fine corn flour, a little mint flavor, green edible A little pigment solution.

Preparation method

①Add white sugar and milk to an aluminum pot, heat to boiling, and drop in the green pigment solution. The preparation method of green pigment solution is introduced in the "Cola Beverage" section.

② Pour the egg white into the corn flour, stir it thoroughly with chopsticks, then pour in the warm milk mixture, heat while stirring, simmer for a while, then remove from the fire and let cool, add in the essence , put in the refrigerator to freeze. Pay attention to stirring during the freezing process

Milk ice cream

Ingredients

250 ??ml of milk, 2 eggs, 1 tablespoon of fine corn flour, appropriate amount of white sugar, water Just the right amount.

Preparation method

①Crack the eggs into a bowl and break them up with chopsticks. Make a thin paste of fine cornmeal with a little water.

②Pour the milk into the pot, add an appropriate amount of sugar according to your own taste, heat it until it boils, remove from the fire and cool it to about 60℃, slowly pour it into the egg liquid while it is hot, and dissolve it while it is still hot. Stir to prevent the egg mixture from clumping into clumps. Stir evenly and add corn flour paste, heat while stirring, bring to a slight boil and then remove from heat and let cool. Stir thoroughly to make a slurry and put it in the freezer of the refrigerator to freeze. During the freezing process, take out and stir. Please see the introduction of "Ice Cream Powder Ice Cream" for the method. If you use a household ice cream machine or a hand-cranked ice cream machine to freeze, the raw materials used should be increased in proportion. Corn pink color is pure white and is in the shape of very fine powder. Other starches can also be used instead.

Oxypa natural fruit and vegetable ice cream is rich in protein, calcium, vitamins C, A, E, and other biologically active substances that are beneficial to the human body!

Red—including tomatoes, pink grapefruit, and watermelon. Prevents prostate cancer, heart, lung disease and more.

Red and purple—including blueberries, strawberries, plums, and red apples. Effectively delays cell aging!

Orange – including carrots, mangoes, and melons. Protects skin from radiation damage and promotes repair of damaged DNA.

●How to make mocha ice cream

Ingredients: half a cup of white sugar, one spoon of cocoa powder, two spoons of instant coffee (I used Nestlé), two cups of milk , a spoonful of cornstarch, a spoonful and a half of vanilla powder, and a piece of chocolate.

Tools needed: egg beater and ice cream machine.

Method:

1. First, prepare a large basin of ice water for later use.

2. Pour half a cup of milk into the cornstarch, stir until fully dissolved, and set aside.

3. Pour the remaining milk into the pot, add cocoa powder and white sugar, heat over medium heat, stir continuously with an egg beater during the heating process, until it boils, then add instant coffee.

4. Pour the milk and starch mixture just prepared into the pot, mix it with the boiled mixture, continue to cook over medium heat, stir while cooking, and immediately turn off the heat after boiling.

5. Add vanilla powder and half of the chocolate, and be sure to use a whisk to stir continuously (it will be troublesome if you don’t have a whisk, you have to use human power...).

6. Place the pot in the prepared basin of ice water to cool down. Keep stirring the mixture while cooling down.

7. Finally, put the mixture we made - we call it ice cream liquid and put it in the refrigerator to freeze overnight. The next day, follow the instructions of the ice cream machine, pour in the ice cream liquid, and you will have delicious chocolate mocha ice cream in no time!

●How to make nut ice cream

Main raw materials: fresh milk, cream, nut butter, white sugar, egg yolk, essence, etc.

Equipment and utensils: basins, refrigerators, 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.

●How to make taro ice cream

Ingredients:

a 3/4 cup of taro puree, about 160g (~1 cup)

b 3/4 cup/180ml of whole milk

c 3 tablespoons of condensed milk (tablespoon)

d 2 egg yolks (beat first)

e 1 tsp corn starch (teaspoon)

f 1 tbsp cold water

g 2~3 tbsp fine sugar

h (animal ) 2 cups of fresh cream

i 4~5 drops of concentrated taro essence or appropriate amount (if omitted, the taro flavor of ice cream will be lighter and the color will be whiter)

Method:

2. Mix ingredients (1) with Cook over low heat until warm. Add d egg yolk and stir constantly to mix.

3. Mix e+f, add (2). Stir constantly. Cook until slightly thick. Remove 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 are distributed. (It can be used to spread the cake layer. The degree of softness.). Add to the cooled (3) in two batches. Use a stirrer

to stir evenly. Then drop in the i taro essence and stir evenly.

5. Pour ingredients (4) into a metal basin and refrigerate until hard before serving. No need to stir in the middle. (If you have an ice cream machine, you can put it in an ice cream machine.)

Note:

1. Because this ice cream does not need to be stirred in the middle. (I am afraid that the air bubbles in the fresh cream will be lost due to the high room temperature when it is taken out and stirred.) Therefore, the fresh cream needs to be beaten with fine air bubbles. The beat is faster than usual. Take a little longer to make 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 formation of ice crystals. If corn flour is not available, it can be replaced with cornstarch. .

3. I used 3/4 cup of commercially available taro paste (the kind used for cake fillings). It already has a sweet taste, so please consider the sugar part by yourself.

4. If there is no taro flavor, there may be more taro or less fresh cream. But I don’t know if it will affect the delicate taste. Please try it yourself.

5. If it has just been taken out and frozen Sometimes the ice cream is too hard. You can put it in the refrigerator for a while before scooping it out.

●How to make chocolate ice cream

1. Add 4 tablespoons of sugar to 4 egg yolks and mix well. It takes about 5 to 10 minutes for the hour hand to turn milky white. 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

Milk ice cream raw material formula: 500 grams of fresh milk, 12.5 grams of white sugar, 150 grams of egg yolk, 100 grams of edible vanilla essence, trace amount

Preparation method: Add weighed white sugar to egg yolks, mix and beat. Then slowly pour the boiled fresh milk into the mixture of sugar and egg yolk, stir thoroughly and mix evenly, then move it to another container and slowly heat it over low heat to keep the temperature at 70~75°C, stirring continuously. , then stop heating, and when the temperature gradually drops until it has a certain consistency, filter it with a fine-mesh sieve (or clean gauze). After the filtered liquid cools, add cream and edible aromatic essence, and put it into another clean and hygienic container. Freeze (the volume increases by 30 to 50% compared to the original volume). The frozen milk ice cream can be eaten immediately. You can also add additional processes and auxiliary materials to make three-color and nut ice cream.

●Three-color ice cream

Ingredients: 15 grams of cocoa powder, 5 grams of sugar, strawberry jam, 30 grams of milk ice cream, 750 grams of food coloring, trace amount

Production method 1.2 Go to After adding water with 50% of the sugar weight into the weighed white sugar, heat it to fully dissolve the sugar, then filter it, add cocoa powder, and stir thoroughly to mix evenly, thus preliminarily making cocoa syrup. Pour the cocoa syrup prepared according to the above method into 250 grams of milk ice cream and set aside. 2.2 Weigh another 250 grams of milk ice cream, add strawberry jam and coloring and mix well until ready. At the same time, add a little vanilla essence to the remaining 250 grams of milk ice cream and mix thoroughly for the next step. 3.2 Put the above three ice cream liquids with different colors and flavors into hygienic and clean containers that have been prepared in advance, and send them to the refrigerator for freezing. After freezing, you will have three-color ice cream with beautiful appearance.

●Banana ice cream

Ingredients: 500g banana (ripe and not rotten), half a lemon, 300g sugar, 300g cream

Preparation method: 1.2 handfuls of lemons Rinse well and squeeze out the lemon juice and set aside. 2.2 Put the pre-weighed white sugar into about 500 grams of water, heat it to fully dissolve, and then filter. 3.2 Wash and peel the prepared bananas, mash them into a paste, add filtered sugar water, mix well, then add fresh lemon juice and mix well. 4.2 After completing the above process, add the weighed cream to the semi-finished product after cooling, put it into a container, and send it to the refrigerator for freezing. The finished product is banana ice cream.

●Melon Yogurt Ice Cream

Sample source: King of Life Wisdom

Ingredients: 1 cantaloupe, 200g yogurt, 100g fresh cream, 1 honey tablespoon, 2 pieces of gelatine.

Method:

1. Cut the melon in half, scoop out the pulp with a baller on one half and set aside. Remove the whole pulp from the other half and add the pulp and a little yogurt

Beat a little fresh cream into a paste with a juicer, then add honey and beat.

2. After the gelatine is melted in water, add the yogurt in batches, stir well, then pour it back into the juicer, add the remaining fresh cream and mix well.

3. Pour (2) into the ice cream blender and blend until solid.

4. Pour out the frozen ice cream, add the cantaloupe balls and mix well, then fill the cantaloupe back into the cantaloupe and decorate it with cantaloupe balls and mini tomatoes.

●Vanilla flavored ice cream

Sample source: King of Life Wisdom

Preparation: 100CC fresh milk, 120CC fresh cream, one egg yolk, appropriate amount of sugar, vanilla essence ( You can also crush some vanilla slices 1)

Method: Stir evenly and pour into a sealed container

[Edit this paragraph] What should you pay attention to when buying ice cream

Currently, there are various types of ice cream on the market, including cup-shaped, tube-shaped, and stick-shaped. The ingredients added are also different, including strawberry flavor and orange flavor. There are many kinds of ice cream on the market, with different brands, different prices, different materials and different qualities. What should you pay attention to when purchasing?

According to professionals, the raw materials and processes of ice cream sometimes vary greatly. When purchasing, consumers should first check whether the manufacturer is marked on the package; whether the ice cream is stored intact at a temperature below -18°C. in the freezer; whether the outer packaging is intact and whether there is any penetration or damage, otherwise it will cause secondary contamination of microorganisms; whether the expiry date of the product is within the expected date of consumption, etc.; finally, check whether the shape of the product has changed. , if the product is deformed, it may be caused by the product being melted and then frozen again due to excessive temperature during transportation or storage. This may also cause the proliferation of microorganisms and exceed the standard, and the taste will also become worse. Experts also recommend that consumers first choose products from famous brands and large companies when purchasing, because their quality is guaranteed.

In addition, pay attention to whether the crispy skin is still crispy. Some ice creams have a crispy crust when they leave the factory, but are no longer crispy when they are shipped to distributors or reach consumers, and they taste like chewing cotton.

Some high-quality ice cream cones are made of chocolate at the 4-5 cm tip, which not only tastes good, but also prevents the melting ice cream from flowing down.

Some cup-shaped ice cream products also use transparent lids, so the texture of the ice cream can be seen at a glance.

It is understood that unqualified products in previous spot checks had the following problems: microbiological indicators exceeded the standard, the physical and chemical indicators of some products (such as fat content, expansion rate, etc.) did not meet the standard requirements, and the lead content exceeded the standard. , additives exceeding standards, etc.

That’s all I know. I hope it can be of some help to you. I support you and come on! It will definitely succeed!