The practice of ice cream powder: first put the liquid in a container, which can be placed flat in the refrigerator; Pour the ice cream powder into the liquid, melt it, and constantly stir it to be fine, the finer the better; Put it in the freezing layer of the refrigerator for 8- 10 hour, and take it out completely frozen; Let it stand at room temperature for 15 minutes, so that the ice cream melts (softens) slightly and can be easily divided into seven or eight small frozen blocks; Put the small frozen pieces into the container to be sent, or send them directly with an eggbeater. I didn't have an eggbeater, so I put it in the chef's machine and began to send it away; After about 2-3 minutes, the color of the ice cream has become lighter, and at the same time, the volume has become larger, which looks like cream. If you like soft ice cream, send it for a while to make it fluffy. If you like hard ice cream, it's almost the same. Leave some ice to taste a little grainy. After sending it away, put it in the refrigerator and freeze it. You can make it into your favorite shape, and you can eat it next time!
2. Ingredients: 250ml milk, ice cream powder100g, condensed milk10g.
The practice of ice cream powder ice cream: 100 grams of ice cream powder is matched with 250ml of milk, which is pink after mixing. Stir well and wait for 5 minutes; Then whisk it away, about twice the size. Thin, not as hard as eggs, much worse, all liquid. Put it into a 500ml lunch box, just right, seal it and put it into freezing; Then standing for more than 6 hours; There is no need to stir in the middle, and the taste is good, which is almost the same as that bought.
3. Materials: ice cream powder 50g, milk120g.
How to make ice cream in ice cream powder: Weigh out the milk. Pour it into ice cream powder. It tastes like milk. Beat well with an egg beater. Don't beat it off. Stir well. Let stand 15 minutes or so. Let it stand and beat it with an eggbeater. About five minutes. Medium-high speed is enough. Freeze in the refrigerator. Take it out and stir it every 60 minutes or so, about 3 times. You can do it without stirring. The taste will be a little worse, and there will be ice slag to be stirred. Continue to freeze for six hours, and then you can eat.