1, prepare milk, whipped cream, egg yolk and sugar, break the egg yolk, put it in a stainless steel basin, and add sugar to melt evenly; The melted egg yolk liquid is milky yellow in color. The milk is poured into the pot and heated. Turn off the heat when it is about to boil.

2. Then pour it into the broken sugar and egg liquid, slowly pour it in three times, and stir it while pouring it. Don't pour it all into the egg yolk liquid at once, which will turn into egg blossoms. Beat the whipped cream into 6 and distribute it. There will be some drops when you pick it up. Then slowly pour the prepared egg yolk liquid into the whipped cream and stir it evenly.

3. Stir it evenly, put it in a container, put it in the refrigerator for half an hour, and take it out after half an hour. You can see that only a thin layer is frozen outside. Let's stir it again, mix it well and put it in the refrigerator for half an hour.

4. Take it out after half an hour, repeat the previous step, mix well and put it in the refrigerator. This time, it will take more than one hour to prepare the fruit. Take out the frozen ice cream and put it on the fruit.

Extended data:

Ice cream is a volume-expanding frozen drink made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc., with appropriate food additives, through mixing, sterilization, homogenization, aging, freezing and hardening. Here are eight ways to make ice cream.

First, the practice of homemade caramel ice cream

Caramel, sweet and bitter, is like unrequited love. That special flavor and aroma always make people addicted to it.

The material of ice cream

Sugar 120g, water 30ML, whipped cream 250ML, 6 eggs and milk 500ml.

Caramel ice cream

The practice of ice cream

1. Put sugar and water into a pot and stir while heating.

2. Cook until 160 degrees-170 degrees away from the fire, and the caramel is golden yellow, so be careful not to burn it.

3. Heat the whipped cream in another pot.

4. After boiling, pour into caramel and stir well.

5. Made caramel cream.

6. The yolk is broken.

7. Heat the milk and cook until it is slightly boiling.

8. Add milk and caramel cream to egg yolk to make English cream.

9. After mixing, simmer to 85 degrees, remove from the fire, keep stirring until cool, and then freeze in the refrigerator. Stir every 1 hour or so, and repeat it for 4 or 5 times, or until it is impossible to stir. Pour it into a fresh-keeping box for preservation.

Second, the practice of homemade blueberry yogurt ice cream

300g of original yogurt, 50g of blueberry sauce and 40g of white sugar water.

Blueberries yoghourt ice cream

1. Prepare high-quality original yogurt, commercially available blueberry sauce and white sugar;

2. Boil the water, add150g of water and 250g of white sugar, dissolve and cool (if you like, you can cook a little more at a time, and then pour it into the bottle after cooling);

3. 300 grams of yogurt, 50 grams of blueberry sauce and 40 grams of white sugar water;

4. Pour into a blender or juicer and mix evenly;

5. Pour all the materials into the prepared ice cube and freeze.

6. This is frozen blueberry yogurt ice cream, which can be left at room temperature for a few minutes or washed under running water (upside down) for a while and picked out with a toothpick.

Third, the practice of homemade ice cream cheese

1, milk

2, a pack of marshmallows (bagged, sold in major supermarkets)

3, fruit (variety is not limited, see personal favorite)

Ice cream cheese

1, pour the milk into the pot and heat it.

2. Pour the marshmallows into the pot and stir to melt.

3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.

4. After the fruit is diced, add a proper amount into a container filled with milk marshmallows.

Freeze in the refrigerator for 3 hours (it is better to freeze in the freezer than in the freezer).

After 5 or 3 hours, the ice cream cheese will be ready after being taken out of the refrigerator!

Fourth, the practice of homemade strawberry ice cream

300ML of whipped cream, 3 egg yolks, 300 g of strawberries, 200 g of milk, 0/00 g of white sugar/kloc, and half a lemon.

Strawberry ice cream

1. Put the egg yolk, milk and sugar together and stir into egg yolk paste. Heat it slowly with low fire, and keep stirring all the time. Don't be impatient and don't let the slurry boil. Thick slurry (thick slurry can be hung on the back of the spoon, and nails will not disappear immediately after being scratched), and even the basin is put into cold water to cool.

2. Wash the strawberries, remove the pedicels, take half of them and put them into a juicer to make juice, squeeze them into lemon juice and mix well, and cut the other half of the strawberries into granules.

3. Put the squeezed strawberry juice into the cooled egg yolk liquid, and stir evenly to form egg yolk strawberry liquid.

4. Send the whipped cream a little (I feel that I played a little too much this time, because I used Anjia whipped cream and sent it away in a short time). Then put it into the egg yolk strawberry liquid together with strawberry granules, stir it evenly, put it into a container with a cover that can be frozen, and freeze it in the refrigerator.

5. Take it out every half hour and turn it over with a spoon. You can eat it in about 3 hours. When eating, cut some strawberries and put them in. You can also pour some chocolate sauce, which is very good. You can also put some nuts to eat together. It is very sweet and has a special flavor.

Five, the practice of homemade banana ice cream

Banana ice cream

Ingredients: 200g banana, whipped cream180ml, 200ml milk, 2 egg yolks, 50g white sugar.

1. Egg yolk, fine sugar and milk are poured into a milk pan and stirred evenly. After heating, they are stirred constantly. After heating, they start to bubble little by little, and immediately leave the fire.

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

3. Put bananas into fresh-keeping bags, press them into mud, and pour banana puree into the ice cream liquid and stir well.

4. Freeze the ice cream liquid in the refrigerator; After the ice cream liquid is frozen until it begins to freeze (about 2 hours), take it out and beat it with an eggbeater for 2 minutes before putting it in the refrigerator. After 1 hour, take it out and continue to stir until the volume expands and the cream is sent; Put it back in the freezer and freeze it completely after 5-6 hours.

Sixth, the practice of homemade mango ice cream

Mango ice cream

Ingredients: 200g of mango, 200ml of milk, 0/80ml of whipped cream/kloc-,2 egg yolks and 80g of white sugar.

1. Egg yolk, fine sugar and milk are poured into a milk pan and stirred evenly. After being heated, they are stirred constantly. After being heated, they start to bubble little by little. Immediately leave the fire, pour in all the cold whipped cream and stir evenly.

2. Peel and core the mango, then weigh it and beat it into mango paste.

3. When the cooked mixture is completely cold, pour the mango puree and beat it evenly.

4. Freeze the ice cream liquid in the refrigerator; After the ice cream liquid is frozen until it begins to freeze, take it out and beat it with an eggbeater for 2 minutes before putting it in the refrigerator. After that, take it out every 1 hour, beat it once, repeat it for 4-5 times, and freeze it directly until it is hard.

Seven, the practice of homemade chocolate ice cream

Chocolate ice cream

Ingredients: 2 egg yolks, 60g of white sugar, 200ml of cream, 50g of water, 40g of chocolate and chocolate needle.

1. Beat the egg yolk until the color becomes light. Cook the sugar and water with low fire until they are melted. Pour in the beaten egg yolk bit by bit and stir quickly with low fire.

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

3. Pour the cooked egg yolk paste into the chocolate paste and stir evenly; Beat the whipped cream until it is wet and frothy.

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

Eight, the practice of homemade mung bean ice cream

Mung bean ice cream

Ingredients: 350g mung bean, 250g milk, 60g sugar-1 00g, 300g whipped cream, half lemon, starch-kloc-0/teaspoon.

1. Soak mung beans overnight, boil until soft, filter off the water, add 20g of white sugar, and smash half lemon meat with the cooking machine.

2. Beat 60% of the whipped cream with ice water, break up the egg yolk with the remaining sugar, and add dry starch to beat well.

3. Boil the milk, slowly pour it into the egg yolk and keep stirring, cook it on low heat until it becomes thick, and cool it in ice water.

4. Mix mung bean paste and whipped cream, stir well, add egg milk paste, stir well, and fully beat for a while.

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