● Mocha ice cream production method
Ingredients: a small half cup of sugar, a spoonful of cocoa powder, two scoops of instant coffee (I used Nestle's), two cups of milk, a spoonful of corn starch, one and a half spoonfuls of vanilla, and is a piece of chocolate.
Tools to prepare: egg beater and ice cream maker.
Production method:
1, first of all, to prepare a large pot of ice water to be used.
2, half a cup of milk, pour cornstarch, and then stir until fully dissolved, put aside for use.
3, the rest of the milk into the pot, add cocoa powder, sugar, heating with medium heat, heating process with a whisk constantly stirring, until boiling after adding instant coffee.
4, pour the milk and starch mixture into the pot, and just boil the mixture to blend, continue to cook over medium heat, stirring while cooking, and immediately cut the fire after boiling.
5, add the vanilla powder and half of the chocolate, be careful to be sure to use a whisk to keep stirring (no whisk will be a problem, only with manpower ...) The first step is to add the vanilla powder and half of the chocolate to the mix.
6, put the pot in the prepared pot of ice water to cool down, when cooling down to keep stirring the mixture.
7. Finally, put our finished mixture - which we call ice cream liquid - into the freezer for one night. The next day, according to the instructions of the ice cream maker, pour in the ice cream liquid, and soon you will have delicious chocolate mocha ice cream!
● Nutella ice cream production method
Main ingredients: fresh milk, cream, nutella, sugar, egg yolks, flavoring and so on.
Equipment and utensils: pots, refrigerators and so on.
Production method: weighing fresh milk 0.5 kg, 0.13 kg of cream, Nutella 0.75 kg, 0.15 kg of sugar, 0.1 kg of egg yolks, edible flavor trace. Add a small amount of hot milk in the weighing of the nut butter, modulated into a thin paste for spare. Weigh the sugar into the egg yolk and stir well, and then add a thin paste of Nutella milk, stir well; and then slowly pour the boiled milk into the sugar and egg yolks, add trace flavor, stir well, pour into the container into the refrigerator, that is, into the freezer.
Process: Selection of ingredients according to the ratio → sauce, milk into a paste ten sugar, egg mixture → boiling milk → three mixed → frozen.
● taro ice cream production method
Ingredients:
a taro puree 3/4 cup about 160g (~ 1 cup)
b whole milk 3/4 cup/180ml
c condensed milk 3 tablespoons (tablespoon)
d egg yolks 2 (stirred)
e corn starch 1 small. corn starch 1 tsp (teaspoon)
f Cold water 1 tbsp
g Sugar 2-3 tbsp
h (animal) whipped cream 2 cups
i Taro concentrate 4-5 drops or more (if omitted. Ice cream taro flavor is lighter.
Preparation:
1. a + b first with a tablespoon of mashed taro, mixed with a blender (or with a juicer). Add c and stir well.
2. Cook the ingredients in (1) over low heat until it comes to a simmer. Add the egg yolks and whisk constantly to combine.
3. Mix e+f, add (2). Stir constantly. Cook until slightly thickened. Remove from heat. Add g and stir until sugar is dissolved. Put the pan under cold water to cool down. Allow to cool completely.
4. Beat the whipping cream on low to high speed until 7 to 8 minutes. (It will be soft enough to coat the cake layers.) . Add to cooled (3) in two batches. Mix with a mixer
Stir well. Stir in the taro extract and mix well.
5. Pour (4) into a metal pot and refrigerate until hard. No need to stir during the process. (If you have an ice cream maker, you can put it in the ice cream maker.)
Note:
1. Because this ice cream does not need to be stirred in the middle. (I'm afraid to take out the mixing will be due to the high room temperature. The air bubbles in the whipped cream will be lost). So the whipping cream should be beaten into small air
air bubbles. It will take a little longer than usual to make ice cream or mousse.
2. I think the texture of this ice cream is better than matcha ice cream. The egg yolks and cornstarch are to minimize the formation of ice crystals. If you don't have cornstarch, you can replace it with cornflour.
3. I used 3/4 cup of commercially available taro paste. I used 3/4 cup of taro paste (the kind used for cake filling). I used 3/4 cup of taro paste (the kind used for cake filling). So please feel free to use your own sugar.
4. If there is no taro flavor. If you don't have taro flavoring, you may need to add more taro. Or the amount of whipped cream should be reduced a little bit. But I don't know if it will affect the delicate flavor. Please try it yourself.
5. If the ice cream is too hard when you first take it out of the freezer, put it in the freezer for a while. If the ice cream is too hard when you take it out of the freezer, put it in the freezer for a while before scooping.
● How to make chocolate ice cream
1, 4 egg yolks with 4 tablespoons of sugar, clockwise beat until creamy, about 5 to 10 minutes.
2. Pour the milk into a saucepan, add the chocolate (I used 5 small rubber-sized pieces of milk chocolate) and stir until the chocolate cooks, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolks, whisking as you go (otherwise the yolks will be cooked).
4, and then a little heat to cook a little, you can (this process may have yolk end, it does not matter).
5, cooled into the freezer (frozen before you should use an ice cream maker to stir, I do not have, it is free), the middle to take out a few times to stir.
6, in the not completely frozen, can be used as a milkshake drink.
● milk ice cream
Ingredients recipe: 500 grams of fresh milk, cream 12.5 grams of sugar 150 grams of egg yolks 100 grams of edible vanilla extract trace
Production method:
Weigh the sugar added to egg yolks mixed and whisked. And then after boiling fresh milk slowly poured into the sugar and egg yolk mixture, fully stirred to modulate evenly, and then moved to another container slowly heated with micro-fire so that the temperature is maintained at 70 ~ 75 ℃, stirring, and then stop heating, when the temperature gradually decreased until there is a certain consistency, and then filtered with a fine mesh sieve (or clean gauze), filtered liquid cooled and then add the cream and edible vanilla flavoring, into the Another clean and sanitary container for freezing, (its volume than the original increase of 30 to 50%). The frozen milk ice cream can be consumed immediately. You can also add more processes and accessories, made of three-color and nut ice cream.
● three-color ice cream
Raw material recipe: cocoa powder 15 grams of sugar 5 grams of strawberry jam 30 grams of milk ice cream 750 grams of food coloring trace
Production method:
1. To the weighing of the sugar added to the sugar weight of 50% of the water, heating to make the sugar fully dissolved, and then filtered, and then add the cocoa powder, and mix and blend well. Homogeneous, so that the initial made of cocoa syrup. Pour the cocoa syrup made according to the above method into 250 grams of milk ice cream in the standby.
2. Weigh another 250 grams of milk ice cream, add strawberry jam, coloring and mix well. At the same time the remaining 250 grams of milk ice cream, add a little vanilla flavor, and mix well, for the next process.
3. The above three ice cream with different colors and flavors of the liquid, in turn, into a pre-prepared clean containers, sent to the freezer for freezing, after freezing that is a beautiful appearance of the three-color ice cream.
● banana ice cream
Raw material recipe: banana (ripe without mold) 500 grams of lemon fruit half sugar 300 grams of cream 300 grams
Production method:
1. Rinse the lemon, and squeeze out the lemon juice spare.
2. Put the pre-weighed sugar into about 500 grams of water, heat to make it fully dissolved, and then filter.
3. Wash and peel the prepared bananas, mash them vigorously into sauce, add the filtered sugar water, mix well, and then add the fresh lemon juice and mix well.
4. After completing the above process of semi-finished products, wait until it cools down and mix into the weighed cream, into the container, into the freezer for freezing, the finished product is banana ice cream.
● Melon Yogurt Ice Cream
Ingredients: 1 melon, 200g of yogurt, 100g of whipped cream, 1 tbsp of honey, 2 slices of giardiniera.
How to make:
1. Cut the melon in half, half of the fruit pulp with a ball digger and spare, the other half of the whole fruit pulp out of the fruit pulp, the fruit pulp, a little bit of yogurt
and a little bit of whipping cream, with a juicer to make a paste, and then add the honey to beat.
2. Melt the custard over water, add the yogurt in batches, stir well, then pour it back into the juicer and add the rest of the whipped cream and mix well.
3. Pour (2) into an ice cream mixer and mix to a solid consistency.
4. Pour out the frozen ice cream, add the melon balls and mix well, then fill back into the melon and decorate the top with melon balls and mini tomatoes.
● Vanilla Ice Cream
Preparation: 100cc fresh milk, 120cc whipped cream, one egg yolk, sugar, vanilla extract (vanilla flakes 1 can also be crushed) a little
Preparation: Mix evenly, pour into a sealed container
● Apple and Lemon Ice Cream
Ingredients: 2 green apples, 1 small lemon, 1 large glass of ice water, 1 cup of ice water. Lemon, 1 large glass of ice water, ice cubes, 2 cherries (or not), 2 tablespoons of ice cream (flavors optional)
Preparation:
Push the apple and lemon into the funnel of the juicer, and squeeze the juice directly into a small canister with ice cubes. Then, add the ice cream (best to make it as round as possible) and garnish with a cherry. A cup of cold, moist and delicious apple and lemon ice cream is ready, and I hope it brings you a touch of refreshment in the dry spring.
Ice cream maker
Ice cream maker according to the height can be divided into desktop ice cream machine and vertical ice cream machine. Desktop ice cream machine is more suitable for the operation of limited space occasions. Such as bars, cafes in the operating room. This ice cream machine can also be placed directly on the bar. Vertical ice cream machine belongs to the popular models. It can be used for both take-out and dine-in. Due to the compact design of desktop machines, it is not conducive to heat dissipation. Therefore, the heat dissipation of the vertical machine is better than the desktop machine. Therefore, the ambient temperature is too high occasions recommended the use of vertical ice cream machine
1, the machine refrigeration system design is advanced, structurally sound, well-made, the key supporting components are advanced technology at home and abroad production and supporting the original imported brand-name Italian Aspara compressor, Danforth filters, solenoid valves, expansion valves, etc., so the refrigeration performance is reliable.
2, you can adjust the softness of the ice cream. Multi-species production, so that the shape of the ice cream molding and the corresponding degree of softness and hardness of the differences, can be configured through the machine thermostat adjustment device, depending on the shape of its molding in the discharge temperature of -5 ℃ ~ -7 ℃ range for appropriate adjustment.
3. The expansion rate of ice cream can be adjusted. Depending on the consistency of the ice cream mixture, the appropriate adjustment of the feeding hole size of the lower material adjustment valve to change the ice cream expansion rate indicators.
◆ Ice cream raw materials: ◆ Ice cream powder is the most widely used and is the most common kind of ice cream raw materials. Ice cream powder is generally in accordance with a certain proportion of water mixed. Because generally do not need aging process, so the use of more convenient, and easy to transport and storage. However, it is necessary to pay attention to hygiene during the mixing process to avoid secondary contamination. ◆ Fresh milk slurry; the general shelf life is about one week, remove the production and transportation, the shelf life to the customer is about 4 days. However, the shelf life varies depending on the brand and processing method. It also needs to be refrigerated. The taste of milk is better. ◆Aseptic Milk: It is packaged in aseptic packaging, no need for refrigeration, easy to store and transport.