Self-made ice cream 1, mango ice cream material: a cup of whipped cream 240ML milk 220ML corn starch 2.5 teaspoons sugar 3 teaspoons mango meat 300 g Practice: 1 milk is slightly hot, add Yuhuo starch and stir well, then add sugar and stir well. Let it cool for later use. 2 fresh mangoes are mashed into slurry for later use. Beat the fresh cream until 7 rounds. Add mango pulp and stir well. Add milk, stir well, and put it in the freezer. After 50 minutes, take it out and stir it with an egg beater, then put it in the freezer. Take it out after 50 minutes and repeat it 4 times. You can take out the finished product and eat it in 5 hours! 2. Banana ice cream material: 750g banana, lemon 1 piece (or a small bowl of lemon juice), 450g cream and 450g sugar. Technology: only the lemon 1 is washed and cut into pieces, and the juice is squeezed for later use; Add1500g water to white sugar, boil and filter; Peel and mash bananas, add sugar water and mix well, then add lemon juice, cool and mix with cream, pour into the mold, put it in the refrigerator for freezing, take it out after 50 minutes, and repeat for 4 times. You can take out the finished product and eat it in 5 hours! Features: delicious and fragrant, unique in flavor, helpful for digestion, clearing fire and relaxing bowels. 3. Watermelon ice cream material: watermelon pulp 1500g, 2 eggs and 400g sugar. Technology: break the watermelon pulp, take out the melon seeds, add sugar, eggs and 1000g boiling water, stir, heat at high temperature for sterilization, cool, put it in the refrigerator, take it out again after 50 minutes, repeat this for 4 times, and take out the finished product after 5 hours! Features: sweet and delicious, colorful. 4. Chocolate ice cream material: 2 egg yolks, sugar 15g (according to your own taste), 300ml of milk, and 5- 10g of cocoa powder (without adding cocoa powder). Practice: 1. Boil milk with low fire; 2. Beat the egg yolk with sugar until the sugar is completely melted, add cocoa powder and stir well (when boiling milk); 3. Slowly pour the cooked milk into the stirred egg yolk liquid and stir it continuously until it is evenly mixed (when pouring the cooked milk into the egg yolk, be sure to add a small amount first, stir it evenly, and try not to pour it at once to prevent the egg yolk from being cooked and having granules); 4. Boil the mixture with low heat, pay attention to stirring, and turn off the heat after about 1-2 minutes (some people stop heating the ice cream, and I will continue to cook for a while every time. I think even if there is no bird flu, try not to eat eggs raw. 5. After cooling, put it in the refrigerator for freezing. Stir every half hour. You can eat it in about two and a half hours. 5. Melon ice milk material: 1 melon, 100g milk (in proportion); Practice: 1. Cut melon; 2. Take out the melon meat; 3. add milk; 4. Stir with a blender and put it in the refrigerator. Stir every half hour, about 4-5 times. 6. Coffee and corn ice cream material: about 3/4 cup of whipped cream, about 220ml of fresh milk, about 4 tablespoons of sugar, 2-3 tablespoons of corn starch, two small packets of instant coffee, and a proper amount of raisins. Practice: 1. Beat the whipped cream until it is difficult to foam (not too hard, just pull out the small sharp corner); 2. Add raisins to milk and cook them slightly. Turn off the fire to make the raisins soft and big, and then take out the raisins for later use. 3.2 Add sugar to the milk, stir the corn starch while cooking until it is slightly thick, turn off the fire and let it cool; 4. Add coffee to the cooled milk and stir well; 5. 1 add 4 and mix well; 6. Put the stirred 5 into the freezer and stir it every 40 minutes after taking it out. The first two times used an electric mixer, and the last two times used a manual eggbeater. Stir only in one direction at a time. Stir for four times, then freeze until solidified, and serve. 7. Banana yogurt ice cream material: two bananas and a bottle of yogurt. (You can add sugar if you like sweet) Practice: 1. Press bananas into mud; 2. Pour the yogurt into the banana puree and stir well; 3. Pour the mold into the refrigerator and remember to stir it every half hour. 4. Stir for three or four times and you can eat. 8. Italian ice cream materials: milk, saffron, eggs, honey. Practice: 1. Boil 30 grams of milk in a pot, add a little saffron and simmer for 10 minute; 2. Whip five raw eggs with eggs, add soft sugar, add some honey, whip them evenly with eggs, and pour milk juice into the eggs and beat them evenly. Put it in the refrigerator to cool, and then you can eat it. Cinnamon powder, clove powder and green tea powder can also be put in the production process, which can be decided according to personal preference.

Making ice cream is similar to these steps. You can try other flavors yourself.