Raw materials: whipped cream 130ml, blueberry jam (3/4 bottles of Cupid 170g were used), whole yogurt 120ml (put 180ml today, the finished product is easier, so it is better to reduce it to 120ml).
Beat the egg whites and yolks, and beat the yolks for later use. Add a few drops of vinegar to the egg white, and send 45ml of white sugar to dry and foam three times, that is, you can hang the triangle tile on the egg head.
Mash nuts and nuts for later use, add whipped cream, add beaten egg yolk and mix well, add beaten egg white and mix well, then add yogurt and mix well, and finally add blueberry sauce, broken nuts and raisins and mix well.
Pour the evenly stirred ice cream stock solution into a container, cover it with a lid or plastic wrap, and put it in the refrigerator for freezing. After one hour, take out the material placed in the frozen layer and loosen it with a tablespoon. Take it out every hour and loosen it three times. Then cover the lid and put it in the refrigerator for freezing until the material is completely solidified (the specific time is related to the size of the container and the thickness of the raw materials, and it will definitely be ok after 8 hours), and use solidified ice cream.
Tips:
This recipe contains raw eggs. If it's too fast, you should try. It is said that Haagen-Dazs ice cream is made of raw eggs. The ice cream produced by this formula has a good taste, which can be compared with Baxi, Heluxue and Nestle. There are nuts and yogurt in it, and blueberry jam can be replaced with other jams and other fresh fruits according to personal taste, such as strawberries, bananas, coffee, nuts and green tea.
The first and second pictures are ice cream balls dug out, and the third picture is what they look like in the container after being dug out. Dig Kaka, a lot of jam nuts, with a little sour and sweet taste, very refreshing feeling, is a favorite taste.
Description of composite graph:
Figure 1: raw materials (the picture of nuts forgot to put raisins).
Figure 2: Separation of egg white and yolk
Figure 3: Add the beaten egg yolk into the whipped cream and stir well.
Figure 4: Add the beaten egg whites and stir well.
Figure 5: Adding acid can stir evenly.
Figure 6: Add nuts and blueberry sauce and mix well.
Figure 7: Raw materials are put into containers, ready to be put into the freezer.
Figure 8: Frozen finished product, ready to eat.
Cocoa ice cream:
Ingredients: cocoa powder, fresh milk, cream, nut paste, sugar, egg yolk.
Production method: 1. Boil the fresh milk first, and then mix most of the hot milk with cocoa powder for later use.
2. Add the remaining hot milk into the nut paste and make it into a thin paste for later use.
3. Put the sugar into the egg yolk and stir, then add the thin paste nut paste milk and stir well.
4. Slowly pour the cooked chocolate milk into the mixture of sugar and egg yolk and stir well. After cooling, pour it into the prepared basin and put it in the refrigerator for freezing.
mile high slindaes
Ingredients: light cream (100ml) and milk (100ml).
Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee.
Exercise:
1. Add sugar to the whipped cream several times.
2. Add the milk to 1 and mix well.
3. According to the taste, add vanilla extract, cocoa powder and shredded coconut. If you don't have these raw materials, you don't need to add anything, it's just as delicious.
Put it in the refrigerator, take it out half an hour later, and find that the surface layer has frozen, and the bottom layer is still liquid. Stir well and freeze. After half an hour, take it out and stir it, so there are three. Wait until all the liquid becomes solid. If you like it hard, freeze it for a while. I like it soft. Freeze it less for a while.
ice cream
Raw materials:
200 ml cream, proper amount of sugar, 2 egg whites, 1 egg yolk or various jam vanilla extract.
Specific practices:
1. Add 1 tablespoon of white sugar to the light cream and stir well for later use;
2. Take another large bowl, add egg white, stir evenly until it bubbles, add appropriate amount of sugar, and continue stirring;
3. Add the egg yolk into the egg white which is evenly stirred, and after fully mixing, add vanilla extract and stir again;
4. After stirring, put it in a whipped cream bowl and continue to stir. If you don't like egg ice cream, you can directly add your favorite jam to the whipped cream and mix well;
Freeze the mixed food in the freezer, and you can eat it after about 2-3 hours. If you take it out and stir it for 2-3 times during freezing, it will taste better.
Ice cream tomato juice
Raw materials:
Tomato juice 100 ml, strawberry ice cream ball 1, white syrup 1 ~ 2 tablespoons, 50 ml of iced boiled water, and crushed ice cubes.
Method: First put the crushed ice cubes into a cup, then add tomato juice, chilled boiled water and white syrup in turn, stir well, then add 1 strawberry ice cream balls with an ice cream spoon, and then insert a drinking tube and a spoon to serve.
The production method of tomato juice is to wash the ripe red tomatoes, scald them with boiling water for a few minutes, take them out, peel them, wrap them with sterilized gauze and squeeze out the tomato juice.
peppermint ice cream
raw material
500ml milk, 2 egg whites, sugar 150g, fine corn flour 10g, a little mint essence, and a little green food pigment solution.
prepare
(1) Add white sugar and milk to aluminum pot, heat to boiling, and drop green pigment solution. For the preparation method of green pigment solution, please refer to the introduction of "cola beverage".
(2) Pour the egg white into the corn flour, stir it evenly with chopsticks, pour in the warm milk mixture, heat it while stirring, boil it slightly, cool it off, drop the essence, and put it in the refrigerator for freezing. Pay attention to stirring when freezing.
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.
Feeding:
In the last 5 minutes, ice cream, chocolate chips, M & amp； Add chocolate and biscuit crumbs to the ice cream. Make simple chocolate ice cream gc8 10 1( 1 liter) chocolate milk.
condensed milk
Cream 300 ml
50 ml
70 ml exercise:
After the materials are evenly mixed, the preparation is completed. Making chocolate ice cream gc8 10 1( 1 liter)
sugar
Whole milk
Eggs (scattered)
cream
Vanilla powder
A little salt
Chocolate (mashed)
Milk mixed with cream
500 grams
130ml
1
100 ml
1/2 teaspoons
A little salt
50 grams
130ml
Exercise:
Put sugar, salt and chocolate in a pot and heat until the chocolate melts and boils. Stir it from time to time. Pour a cup of hot milk into the egg mixture and stir well. Then pour it back into the pot and heat it on low heat for about 2- 3 minutes until it thickens. Pour in the milk with cream. Stir the cream and vanilla powder and put them in the refrigerator for at least 2 hours. Making cinnamon walnut ice cream gc8 10 1( 1 liter)
sugar
Whole milk
Milk mixed with cream
Fresh cream
Vanilla powder
Walnut crumbs
cinnamon
salt
130ml
250 ml
90 ml
90 ml
3/4 teaspoon
160ml
1/4 teaspoons
1?o'clock
Exercise:
Stir the above materials evenly to make strawberry ice cream gc8 10 1( 1 liter) fresh strawberries.
sugar
water
lemon juice
4 10/0ml
90 ml
160ml
2 teaspoons
Exercise:
Add sugar and water to the pot and bring to a boil. After the sugar is dissolved, it is cooled for 1-2 hours, and then the fresh strawberries and lemon juice are crushed and mixed evenly to complete the preparation.
Nut ice cream:
First, prepare the raw materials. Want to eat chocolate, prepare cocoa powder; If you want to eat mango, prepare some mango juice powder. Then prepare fresh milk, cream, nut paste, sugar, egg yolk, etc.
As for utensils, it's simple. All you need is a basin and some cups, and then there is a refrigerator.
The most important step is-making method: first boil the fresh milk, and then mix most of the hot milk with cocoa powder (just take chocolate taste as an example) for later use.
Add the remaining hot milk into the nut paste and make it into a thin paste for later use.
Stir the white sugar in the egg yolk evenly, then add the thin paste nut paste milk and stir evenly.
Then slowly pour the boiled chocolate milk into the mixture of sugar and egg yolk and stir well. After cooling, pour it into the prepared basin and put it in the refrigerator for freezing.
The amount of milk should be appropriate. If you want to make more ice cream, prepare more milk. But it is best not to exceed 0.5 kg to avoid waste. Other ingredients should be added according to your own taste, but if there are too many ingredients in cream and milk, it may lead to frozen tightness.
Taking 0.5 kg of milk as an example, other seasoning ingredients are preferably cream 0. 13 kg, nut paste 0.75 kg, sugar 0. 15 kg and egg yolk 0. 1 kg.