Ingredients for making banana ice cream: 200 grams of banana, 180 ml of whipping cream, 200 ml of milk, 2 egg yolks, 50 grams of white sugar. Method: 1. Pour the egg yolks, fine sugar, and milk into the milk pot and stir evenly over low heat.

Heat and stir constantly. When it starts to bubble little by little, remove from the heat immediately.

2. After the cooked mixture is completely cold, pour in the light cream and beat evenly.

3. Put the banana into a fresh-keeping bag, press it into a puree, pour the banana puree into the ice cream liquid and stir evenly.

4. Put the ice cream liquid into the refrigerator and freeze it; after the ice cream liquid starts to freeze (about 2 hours), take it out and beat it with a whisk for 2 minutes before putting it in the refrigerator.

After another 1 hour, take it out and continue beating until the volume expands and the cream is whipped; put it back into the freezer, and after 5-6 hours, it will be completely frozen.

Mango ice cream recipe Ingredients: 200 grams of mango, 200 ml of milk, 180 ml of whipping cream, 2 egg yolks, 80 grams of white sugar Method: 1. Pour the egg yolks, fine sugar and milk into the milk pot and stir evenly, use low heat

Heat and stir continuously. After heating, small bubbles begin to appear. Remove from heat immediately, pour in all the cold whipping cream, and stir evenly.

2. Peel and core the mango, weigh it and make mango puree.

3. After the cooked mixture is completely cold, pour in the mango puree and stir evenly.

4. Put the ice cream liquid into the refrigerator and freeze it; after the ice cream liquid starts to freeze, take it out and beat it with a whisk for 2 minutes before putting it in the refrigerator.

After that, take it out and beat it every hour. After repeating 4-5 times, freeze it until it is hard.

How to make chocolate ice cream Ingredients: 2 egg yolks, 60 grams of white sugar, 200 ml of cream, 50 grams of water, 40 grams of chocolate, chocolate needles Method: 1. Beat the egg yolks until the color becomes lighter, stir the sugar and water over low heat

Cook until melted, pour in the beaten egg yolk little by little, stir quickly over low heat.

2. Put the chocolate into a small bowl, add a little milk, cover with plastic wrap, microwave for 1 minute to melt, and stir evenly.

3. Pour the cooked egg yolk paste into the chocolate paste and stir evenly; whip the fresh cream until it becomes wet and foamy.

4. Pour the egg yolk and chocolate mixture into the whipped cream and mix evenly, pour it into a container and freeze it in the refrigerator for more than 5 hours without stirring.

Ingredients for making strawberry ice cream: 250ml of pure milk, 300ml of light cream, 1 bowl of strawberry jam, 4 egg yolks, 1 teaspoon of cornstarch, 1 tablespoon of sugar. Method: 1. Beat the cream with ice water and put it in the refrigerator; egg yolks

Stir evenly, sift in cornstarch, add soft white sugar and stir evenly.

2. Put milk in the pot, bring it to a boil, then turn off the heat. Add the egg yolk liquid little by little with your left hand and stir with your right hand at the same time. After pouring, stir with chopsticks and turn off the heat.

3. Sit the milk and egg mixture in ice water; mix the cream and strawberry jam evenly.

Pour in the milk and egg mixture and beat evenly with a whisk.

4. Pour into a container, freeze for four hours, stir once, then stir once every hour, stir three times and then put it in the refrigerator.

Ingredients for making mung bean ice cream: 350g mung beans, 250g milk, 60g-100g sugar, 300g whipping cream, half a lemon, 1 teaspoon starch Method: 1. Soak mung beans overnight, cook until soft, filter out the water, add 20 grams of sugar,

Crush half a lemon in a food processor.

2. Beat 60% of the light cream with ice water, beat the egg yolks with the remaining sugar, add dry starch and beat thoroughly.

3. Boil the milk, slowly pour into the egg yolks and stir constantly, cook over low heat until thickened, then cool in ice water.

4. Mix mung bean paste and light cream, stir evenly, add custard paste, stir evenly, and beat thoroughly for a while.

5. Pour it into a container, freeze it and stir it once for 2 hours, and then stir it every hour, three or four times a day.

How to make cherry ice cream Ingredients: 2 egg yolks, 50 grams of caster sugar, 200ml of milk, 180ml of whipping cream, 60g of cherry jam Method: 1. Pour the egg yolks, caster sugar, and milk into the milk pot and stir evenly, heat over low heat and continue

Stir until it starts to bubble a little after it is heated. Immediately remove from the heat and pour in all the cold whipping cream and stir evenly.

2. After the cooked mixture is completely cold, pour in the light cream and beat evenly, pour in the cherry jam and stir evenly.

3. Put the ice cream liquid into the refrigerator and freeze it. After it starts to freeze (about 2 hours), take it out and beat it with a whisk for 2 minutes before putting it in the refrigerator.