The ice cream outside is always afraid of too many additives, why don't you make it yourself at home. Matcha flavor, coffee flavor, fruit flavor, milk flavor ...... all kinds of flavors can be tried once~

Thousand Layer Snow Ice Cream

Black coleus 90g / Sugar 50g / Light Cream 110g / Eggs 1 / Fresh Water 15ml

1. Chop the black chocolate, add 10g of light cream and melt it over water for later use

2. Beat 100g of light cream until it becomes 80% of the whites, then put it in the fridge for later use

3. Separate the egg whites and yolks, and beat the egg whites with a wire whisk until they reach wet peaks

4. While beating the egg whites, put the sugar into a saucepan, add 15ml of water, cook it to 115 degrees, and slowly add it to the egg whites, then slowly add it to the whites. Add the sugar to the egg whites slowly, whisking as you go, until dry peaks

5. Divide the whipped egg whites and light cream in half, add the melted chocolate to one half, and cut each one evenly

6. Smooth out the original flavor of one layer and the chocolate flavor, and then put it in the freezer for 4 hours.

White Cream 200g / Milk 250g / Vanilla Powder 1 tbsp / Sugar 50g / Egg Yolks 2 pcs

1. When the milk comes to a simmer, add the sugar, and continue to heat it up

2. Then, add a tablespoon of vanilla powder

3. Don't let it boil over, but keep the heat on a low flame, and keep it at about 80 degrees Celsius, add the egg yolks, and stir it in with a whisk

4.

4. Turn off the heat as soon as the eggs are whisked in, and let it cool down

5. Whip the cream in a clean container, and whip it until you can see the visible lines, then pour the cooled custard into the cream

6. Stir the custard with a hand whisk, and then cover and place it in the freezer for 4 hours or more before enjoying it

Mango Ice Cream

Milk 400ml / Light Cream 200ml / 2 Egg Yolks / 3 Medium Mangoes / 150g Sugar

1. Stir half of the mangoes into the mango puree, and cut the other half into small diced mangoes

2. Put the egg yolks into a whisk bowl, and add the sugar to the egg yolks until they are creamy

3. Pour the milk into a saucepan and heat to about 80 degrees. To about 80 degrees, that is, the edge of the pot milk slightly boiling, immediately remove from the heat

4. Then slowly pour into the whisked egg yolks, while stirring, pay attention to be very slow and very slow pouring in, otherwise it is easy to scald the yolks

5. Stirring well, and then the mixture of yolks and milk poured into the pot again, slowly heating over low heat, while stirring, cooking to a very thick, cooked well, separated from cold water, cooled to room temperature can be After cooking, cool it down to room temperature

6. Pour the cream into a container and whip it with an electric whisk until it reaches 60 or 70%, i.e., the surface can be pulled out to a small tip

7. Pour in the mango puree that has been stirred well

8. Then pour in the cooled custard and beat it well with the whisk to blend it with the mango grains

9. Pour the ice-cream batter into a box and put it into the refrigerator to freeze. Then about every hour, take out the ice cream and stir it until it is completely frozen. Before serving, take out the ice cream, it will taste best if it is slightly melted

Matcha Ice Cream

Milk 200 ml / Light Cream 250 ml / Caster Sugar 90 g / Matcha Powder 15 g / 2 Egg Yolks

1. Pour the egg yolks, sugar and milk into a small saucepan and stir well

2. Heat the custard over low heat and remove from the heat when it is hot, do not boil

3. Pour a little of the custard into the matcha portion and stir well to form a matcha paste

4. Pour the stirred paste into the custard and stir well and leave it to cool

5. Whip to 6 or 7 points

6. Pour the cooled matcha custard into the light cream

7. Stir well into the ice cream liquid and put it in the freezer

8. Whip the frozen matcha ice cream and put it in the freezer again

9. Repeat the whipping process for 4 or 5 times to make it fluffy and creamy in volume

10. Store the ice cream in a plastic box

Milk Chocolate Ice Cream

Milk 220g / Light Cream 100g / Sugar / Chocolate

1. Put the milk and sugar into a saucepan, and cook over low heat, stirring as you go until the sugar is blended

2. Chop the chocolate into the cooked milk and stir while cooking. Add the chopped chocolate to the cooked milk and cook, stirring, until the chocolate is melted, then leave to cool

3. Whip the light cream until it flows

4. Pour the cooled milk chocolate into the whipped cream and stir well

5. Put the stirred cream chocolate into an airtight container and put it in the freezer for about 5 hours

Oreo Ice Cream

< Strong>Oreo Ice Cream

Milk 100g / Egg Yolk 1 / Crushed Oreo Cookies 50g / Caster Sugar 30g / Light Cream 150g / Cocoa Powder

1. Crushed Oreo Cookies, crushed with a rolling pin. (Not too crushed, or they will become powder)

2. Heat the milk and sugar over low heat, stirring until the sugar is completely melted, then turn off the heat

3. Pour the boiling milk into the beaten egg yolks (stirring while pouring)

4. Whip the light cream until it reaches eight, then mix it well with the room temperature milk mixture

5. Sift in a small spoonful of cocoa powder, and add the crushed Oreo cookies to the mix. Add the crushed Oreo cookies

6. Stir well, pour into the mold, and put it into the refrigerator to solidify