Simple vanilla ice cream GC8111(1 liter) sugar 511 grams whole milk 111 ml salt a little whipped cream 71 ml concentrated vanilla powder 1/2 teaspoon mixed cream milk 151 ml method; Put the sugar, milk and salt into a container and stir well, then add the milk mixed with cream, fresh cream and vanilla powder and stir well, and then start making. Traditional vanilla ice cream GC8111(1 liter) sugar 511 grams full-fat milk 251 ml eggs 1 whipped cream 251 ml vanilla powder 2 teaspoons salt A little practice: put sugar juice, salt and milk in a pot and heat it until it boils, while stirring it, then turn the heat down, pour 1/2 cup of hot milk into the egg juice and stir it evenly, then pour it back into the pot and continue to heat it with low fire, and continue to stir until it becomes thick, and heat it for 2-3 minutes. Before making ice cream, mix the cream and vanilla powder into the pot and mix well with a blender to complete the preparation of the materials. Cocoa ice cream: raw materials: cocoa powder, fresh milk, cream, nut paste, white sugar and egg yolk. Production method: 1. Boil the fresh milk first, and then mix most of the hot milk with cocoa powder for later use. 2. Add the remaining hot milk to the nut paste and make it into a thin paste for later use. 3. Put the white sugar into the egg yolk and stir it, then add the thin paste nut paste milk and stir it evenly. 4. Slowly pour the boiled chocolate milk into the mixture of sugar and egg yolk and stir well. After cooling, pour it into the prepared basin and freeze it in the refrigerator. Self-made ice cream material: whipped cream (111ml) and milk (111ml). Accessories: sugar 21g, vanilla powder, cocoa powder or a little coffee. Practice: 1. Add sugar to whipped cream in several times. 2. Add milk to 1 and mix well. 3. According to the taste, add vanilla extract, cocoa powder and shredded coconut. If you don't have these raw materials, you don't need to add anything, it's just as delicious. Put it in the refrigerator, take it out half an hour later, and find that the surface layer has been frozen, and the bottom is still liquid. Stir them well and freeze them. Take it out and stir it in half an hour, so it's three. Wait until all the liquids are solid. If you like it hard, freeze it for a while. I like it soft and less frozen for a while. Ice cream ingredients: 211 ml of cream, appropriate amount of sugar, 2 egg whites, 1 egg yolks or various jam vanilla extract. Specific methods: 1. Add 1 tablespoon of white sugar to the whipped cream, stir well and set aside; 2. Take another large bowl, add the egg white, stir well until it bubbles, add the right amount of sugar, and continue stirring; 3. Add egg yolk to the evenly stirred egg white, and after fully mixing, add vanilla extract and stir again; 4. After stirring, put it in a whipped cream bowl and continue to stir. If you don't like egg ice cream, you can directly add your favorite jam to the whipped cream and mix it evenly; 5. Freeze the mixed food in the freezer, and you can eat it after about 2-3 hours. It will taste better if it is taken out and stirred for 2-3 times during freezing. Tomato juice and ice cream ingredients: 111 ml of tomato juice, 1 strawberry ice cream balls, 1 ~ 2 tablespoons of white syrup, 51 ml of chilled water, and appropriate amount of crushed ice. Method: First put crushed ice cubes in the cup, then add tomato juice, chilled boiled water and white syrup in turn, stir well, then add 1 strawberry ice cream balls with an ice cream spoon, and then insert a drinking tube and a long spoon to serve. Tomato juice is made by washing ripe red tomatoes, scalding them in boiling water for a few minutes, taking them out, peeling them off, wrapping them with sterilized gauze, and squeezing out tomato juice. 511 ml of raw milk for mint ice cream, 2 egg whites, 151 g of white sugar, 111 g of fine corn flour, a little mint essence and a little green food pigment solution. Method ① Add white sugar and milk to aluminum pot, heat to boiling, and drop green pigment solution. For the preparation method of green pigment solution, see the introduction in the section of "Coke beverage". (2) Pour the egg white into the corn flour, stir it well with chopsticks, pour in the warm milk mixture, heat it while stirring, leave it out of the fire and cool it after a little boiling, drop in the essence, and freeze it in the refrigerator. In the process of freezing, we should pay attention to stirring 251 ml of ice milk raw milk, 2 eggs, 1 tbsp of fine corn flour, appropriate amount of white sugar and appropriate amount of water. Method ① Knock the eggs into a bowl, break them up and beat them thoroughly with chopsticks. Mix the fine corn flour into a thin paste with a little water. (2) Pour the milk into the pot, add a proper amount of white sugar according to your own taste, heat it until it boils, cool it to about 61℃ from the fire, slowly rush into the egg liquid while it is hot, and stir it while dissolving it to prevent the egg liquid from condensing into blocks. Stir evenly, adding corn flour thin paste, heating while stirring, boiling until slightly boiling, leaving the fire to cool, fully stirring to obtain slurry, and freezing in the freezer of the refrigerator. Take it out and stir it in the freezing process. Please refer to the introduction of "ice cream powder Ice Cream" for the method. If the ice cream machine is used at home or by hand, the raw materials used should be increased in proportion. The corn is pink and white, and it is very fine. Other starches can also be used instead. The main raw materials are fresh milk, eggs, sucrose and corn starch. Equipment and appliances horizontal or vertical sterilization cylinder, high-pressure homogenizer or colloid mill, ice cream machine, etc. How to make ice cream is made of fresh milk (milk powder, cream), eggs (or egg powder), sucrose, water and some additives. Weigh 5 kg of fresh milk, 1 kg of eggs, 2 kg of sugar, 1.13 kg of corn starch, 2 g of sodium alginate, and add water to make up 11 kg. The milk fat content is 11% ~ 12%, protein is 8%, and sucrose content is 16% ~ 21%. If the formula material is 1.5 kg, it is 6.5 kg of fresh milk, 2 kg of eggs, 2 kg of sugar, 1.2 kg of corn starch and 3 g of sodium alginate. Other methods: evenly mix the weighed raw materials with water, pasteurize (heat the mixed solution at 85℃~91℃ for 1.5-21 minutes), or sterilize in a horizontal or vertical sterilization cylinder. Aft sterilization and cooling, that mix liquid is put into a high-pressure homogenizer (colloid mill) to break the fat balls in the mixed liquid to form tiny particle, so as to improve the viscosity and emulsifying capacity, and make the mixed liquid uniform in structure and delicate in taste. The homogenized mixed liquid should be cooled continuously, aged, frozen by ice cream machine, packaged and quickly frozen to obtain the finished product. The technological process includes material selection → weighing → mixing ingredients → sterilization → homogenization → cooling → freezing → packaging → quick freezing.