How to make Italian ice cream

Introduction: Tanabata - Domestic Valentine's Day! A wonderful day to send what? Cell phone? A watch? Bags? Packing? That's too much! If you can make a homemade American chocolate cup with Italian handmade ice cream for your loved one, I think it will be a super surprise! If you record the production, I think your lover will be super touched, and if you have kids, it will be fun to make it together! Everyone try it!

Handmade Ice Cream Ingredients

Ingredients: Milk (200 grams) Dried glucose (150 grams) Light cream (250 milliliters) Lemon (half) Chocolate (a large piece) Small balloons (10) Ingredients Egg yolks (3) Cantaloupe melon (300 grams) Sugar (40 grams) Vitamin inulin (10 grams) Foil ( 10 g) aluminum foil (a piece)

Kitchenware: Juice Extractor, Egg Beaters, Cooker Classification Sweet Tips Hours Divine Difficulty

Specific Steps:

1. A **** is divided into 2 steps, the first step to make Italian handmade ice cream, the second step to make American chocolate cups. First is to prepare to make Italian handmade ice cream so ingredients!

2. Pour the vitamin inulin into the milk and boil it on low heat. Generally in Europe high-end ice cream will have vitamin inulin, because the first can increase the stability of the ice cream, and the second is very helpful to health, not only can supplement vitamins and minerals, but also laxative detoxification and slimming, stabilizing blood glucose and blood fat. So in recent years some high-end ice cream in Europe will add vitamin inulin! Add vitamin inulin effect is really good!

3. Mix sugar and 3 egg yolks into a container!

4. Whip with a whisk!

5. Whip until it looks like this!

6. Cool the boiled milk a little, and then pour it into the whipped egg yolk paste in 3 batches, this step must be slow, otherwise it will become eggdrop soup! Stir while pouring in the milk! Because the egg yolks are now raw, they need to be scalded a little bit, but never too hot!

7. Cut the melon into small pieces and put it in the juicer!

8. Juice the melon.

9. Pour the melon juice into the milk-egg batter you just made and cook it a bit.

10. This process is very important, please be sure to pay attention to, must not be too big a fire, fire on the open, into the egg flower, but can not be too small, fire is too small on the very, very slow, and then also non-stop ` stirring until it becomes a more thick feeling, it is considered to be good, thick to become a paste installed, or eat up the ice ballast feeling! So this is very important! Also need patience!

11. After cooking, add lemon juice, and then stir! Then cover the pot and turn off the heat!

12. Prepare a basin of water with ice cubes! Look closely, I have ice cubes in the basin!

13. Then put the over quickly into the ice water! Let it cool down quickly!

14. At this point we can go to whip the light cream! Pour the light cream into a container!

15. Whip the light cream to this extent! Some friends say that light cream is not good to whip, in fact, you do not understand the reason, the best whipping temperature of light cream is 2~6 degrees, so refrigerated light cream is very good to whip, note that it is refrigerated, not frozen!

16. Then mix the whipped light cream with the previously chilled egg and milk liquids, pour in 3 times, and stir well!

17. After mixing, pour in the raisins, my raisins are a few hours in advance with water soaked a little! This is a good taste! To clean the raisins, and then soak for a few hours, not too soft, not too hard! Soak for about 5 to 6 hours is just right!

18. and then into the freezer, frozen, every 2 hours to take out and stir, the first can make the ice cream taste better, the second can prevent the raisins from sinking to the bottom, until completely frozen!

19. so an Italian handmade ice cream is completed, the taste that is quite great, to be honest, I dig the ice cream ball when the corner of the mouth out of a mass of liquid fell to the table only to find that it is saliva, huh! Italy is far away, but want to eat pure Italian high-end handmade ice cream is not so difficult, do it yourself! After the ice cream is done, we are ready to make American chocolate cups!

20. To make American chocolate cups, you need to prepare, small balloons, aluminum foil, chocolate!

21. Blow up the balloon first, not too big, otherwise your chocolate cup will be very big!

22. Wrap a piece of cardboard with a layer of aluminum foil, this is ready to put the finished chocolate cups!

23. Then chop the chocolate ready to melt!

24. Heat it over water.

25. Chocolate melting to stir, pay attention to the temperature after melting, generally to control the temperature below 30 degrees! Even lower, so that it is easier to hang onto the balloon, high temperature will also blow up the balloon! Beware of crumbling all over oh! High temperature is not easy to hang!

26. Prepare some corn oil. Otherwise there can be, but do not taste heavy! 27. First of all, the balloon surface slightly coated with a layer of oil, a thin layer can be!

28. Chocolate sauce continue to stir, the temperature is below 30 degrees below, pay attention to what I said above need to pay attention to!

29. Then first put the chocolate on the aluminum foil a little bit, as a base, a round circle is OK!

30. and then began to start to the balloon on the sticky chocolate, chocolate is best more, I used a little less this time, more easy to hang! 31. Then hang the chocolate balloon, placed on the base, and then quickly put into the freezer in the refrigerator!

32. Refrigerate for about half an hour to an hour, that out, and then use a pin, prick the balloon.

33. Puncture the balloon pick out, so the chocolate cup is made!

34. An American chocolate cup, with Italian handmade ice cream, this Tanabata, to give themselves and their loved ones a great satisfaction of the stomach, the main thing is to enjoy the process of making this, there are times when the material does not mean that the happiness, and the family to do happy things together is not more happy? Finally, I wish you all a good mood on eve.

Tips:

1, the process of ice cream production to add vitamin inulin, ordinary inulin is not good enough, the European high-end ice cream with vitamin inulin. 2, the chocolate cup production, be sure to pay attention to the temperature, the temperature is high to hang not on the balloon, as well as the oil do not figure too much!