●How to make 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, One tablespoon of cornstarch, one and a half tablespoons of vanilla powder, and a piece of chocolate.

Tools needed: egg beater and ice cream machine.

Preparation 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, 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: basin, refrigerator, 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 of whole milk/180ml

c 3 tablespoons of condensed milk (tablespoon)

d 2 egg yolks (beaten 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)

Preparation method:

1. a+b first use a spoon to crush the taro puree, mix it evenly with a blender (or beat it evenly with a juicer). Add c and mix evenly.

2. Mix (1) ingredients 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 from 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. (Can be used to spread cakes The softness of the sandwich.). Add to the cooled (3) in two batches. Stir evenly with a stirrer

. 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.)

Notes:

< p>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 when making ice cream or mousse. A little longer.

2. I think this ice cream tastes better than matcha ice cream. The egg yolk and corn flour are used to reduce the formation of ice crystals. If corn flour is not available, it can be replaced with cornstarch.

< p>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 you don’t have taro Flavor. Maybe the amount of taro should be more, or the amount of fresh cream should be reduced. But I don’t know if it will affect the delicate taste. Please try it yourself.

5. If the ice cream is too hard when it is just taken out and frozen. Put it in the refrigerator for a while before scooping it up.

●How to make chocolate ice cream

1. Add 4 tablespoons of sugar to 4 egg yolks and beat them clockwise until they are milky white, about Take 5 to 10 minutes.

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. Let cool and then 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

Ingredients: 500 grams of fresh milk, 12.5 grams of white sugar, 150 grams of egg yolk, 100 grams of edible vanilla extract

Preparation method:

p>

Add the weighed white sugar to the 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: 15g cocoa powder, 5g sugar, 5g strawberry jam, 30g milk ice cream, 750g trace amount of food coloring

Preparation method:

1. Add water with 50% of the sugar weight into the weighed white sugar, heat it to fully dissolve the sugar, then filter, add cocoa powder, and stir thoroughly to mix evenly. This is the initial preparation. It became cocoa syrup. Pour the cocoa syrup prepared according to the above method into 250 grams of milk ice cream and set aside.

2. Weigh out another 250 grams of milk ice cream, add strawberry jam, coloring and mix well before use. 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. 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, they will be three-color ice cream with beautiful appearance. ice cream.

●Vanilla flavored ice cream

Preparation: 100CC fresh milk, 120CC fresh cream, one egg yolk, appropriate amount of sugar, a little vanilla extract (you can also crush 1 vanilla slice)

Preparation method: Stir evenly and pour into a sealed container

●Melon yogurt ice cream

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

Preparation 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

p>

Use a juicer to beat a little fresh cream into a paste, 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.

●Banana ice cream

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

Preparation method: < /p>

1. Rinse the lemon and squeeze out the lemon juice and set aside.

2. Put the pre-weighed white sugar into about 500 grams of water, heat it to fully dissolve, and then filter.

3. Wash and peel the prepared bananas, mash them into a paste, add filtered sugar water, stir thoroughly, then add fresh lemon juice and stir evenly.

4. After completing the above process, the semi-finished product is cooled, mixed with weighed cream, put into a container, and sent to the refrigerator for freezing. The finished product is banana ice cream.

●Apple lemon ice cream

Ingredients: 2 cored green apples, 1 small lemon, 1 large glass of ice water, some ice cubes, 2 cherries (optional) , 2 tablespoons of ice cream (you can choose any flavor)

Preparation method:

Push the apple and lemon into the juicer funnel, and squeeze the juice directly into a bowl filled with ice cubes In a small jar. Then, add the ice cream (it’s best to make it as round as possible) and garnish with cherries. A cup of ice-cold and delicious apple lemon ice cream is done. I hope it can bring you a little refreshment in the dry spring.