Ice milk
raw material
250 ml of milk, 2 eggs, fine corn flour 1 spoon, appropriate amount of sugar, appropriate amount of water.
prepare
(1) Knock the eggs into the bowl and break them up with chopsticks. Mix the fine corn flour into a thin paste with a little water.
(2) Pour the milk into the pot, add appropriate amount of white sugar according to your own taste, heat it to boiling, cool it to about 60℃ from the fire, slowly rush into the egg liquid while it is hot, and dissolve it while stirring to prevent the egg liquid from condensing into blocks. Stir well, add corn flour paste, heat while stirring, boil until slightly boiling, cool off the fire, fully stir into slurry, and freeze in the freezer. Take it out and stir it during freezing. For the method, please refer to the introduction of "ice cream powder Ice Cream". If you use the ice cream machine at home or by hand, the raw materials used should be increased in proportion. Corn flour is white and fine. Other starches can also be used instead.
The main raw materials are fresh milk, eggs, sucrose and corn starch.
Equipment and appliances: horizontal or vertical sterilizer, high-pressure homogenizer or colloid mill, ice cream machine, etc.
The production method of ice cream is made of fresh milk (milk powder, cream), eggs (or egg powder), sucrose, water and some additives. Weigh 5 kg of fresh milk, 2 kg of egg 1 kg, 2 kg of sugar, 0. 13 kg of corn starch and 2 g of sodium alginate per 10 kg of material, and add water to make up 10 kg. Milk fat content is 10% ~ 12%, protein is 8%, and sucrose content is 16% ~ 20%. If the formula is 15 kg, it is 6.5 kg of fresh milk, 2 kg of eggs, 2 kg of sugar, 0.2 kg of corn starch and 3 g of sodium alginate.
Other methods:
Mix the weighed raw materials with water, pasteurize (heat the mixed solution at 85℃~90℃ 15-20min), or sterilize with a horizontal or vertical sterilizer. Aft sterilization and cooling, that mix liquid is put into a high-pressure homogenizer (colloid mill) to break the fat balls in the mixed liquid to form tiny particle, thereby improving the viscosity and emulsifying capacity, and making the mixed liquid uniform in structure and delicate in taste. The homogenized mixed liquid should be continuously cooled, aged, frozen with an ice cream machine, packaged and quickly frozen to obtain the finished product.
The technological process includes material selection → weighing → ingredients mixing → sterilization → homogenization → cooling → freezing → packaging → quick freezing.
-How to make ice cream
As long as you follow the following methods, you can make delicious ice cream and satisfy the whole family's mouth more easily! Simple vanilla ice cream GC80 10( 1 liter) sugar.
Whole milk
salt
Fresh cream
Concentrated vanilla powder
Milk mixed with cream
500 grams
100 ml
1?o'clock
70 ml
1/2 teaspoons
150ml
Practice;
Put sugar, milk and salt into a container and stir well, then add milk mixed with cream, whipped cream and vanilla powder and stir well, and then start making. Traditional vanilla ice cream GC80 10( 1 liter) sugar.
Whole milk
Eggs (of hens)
Fresh cream
Vanilla powder
500 grams of salt
250 ml
1
250 ml
2 teaspoons
Some practices:
Put the sugar juice, salt and milk into a pot, heat it to boiling while stirring. Then turn the heat down and pour 1/2 cups of hot milk into the egg juice and stir well. Then put it back in the pot and continue to heat it on low heat until it thickens. After heating for 2-3 minutes, turn off the fire and wait for cooling, and put it in the refrigerator for at least 2 hours. Before making ice cream, mix the cream and vanilla powder into the pot and stir evenly with a blender to complete the preparation of the materials.