2 4 Beat the egg yolk with sugar 120g evenly (until the sugar melts), then wash the milk in, and be sure to stir while pouring. After that, temper and cook until the spoon is scratched by hand. Put the boiled milk slurry into ice water to cool.
Milk must be boiled. I cooked it with an induction cooker at 65 degrees.
3 Add a spoonful of vanilla extract to 250cc of animal fresh cream (no need to add it) and send it to a consistency close to milk slurry.
4 Add 1/2 light cream and mix it with the cooled milk slurry, and then mix it evenly with the remaining 1/2.
5. Pour it into a suitable container and put it in the freezer of the refrigerator. After freezing for 30-40 minutes, take it out, scrape it loose and flatten it with a spoon, then put it in the freezer again for 30-40 minutes, and repeat it for 4 times.
1, method for making iced milk
250 ml of raw milk, 2 eggs, 1 tablespoon of fine corn flour, appropriate amount of sugar and water.
Methods ① Beat the eggs into a bowl, break them up and beat them thoroughly 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 thin paste, heat while stirring, cook until it is slightly boiling (be sure to stir until it is thick), cool off the fire, stir well (cream can be added at this time) to make slurry, and put it in the freezer for freezing. In the process of freezing (aging at 2-4 degrees for 2-24 hours, taking out and stirring repeatedly to make small gaps appear). 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.
Method for making nut ice cream
(the egg liquid is not boiled)
Main raw materials: fresh milk, cream, nut paste, sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0. 13 kg of cream, 0.75 kg of nut paste, 0. 15 kg of sugar, 0. 1 kg of egg yolk, and trace of edible essence. Add a little hot milk to the weighed nut paste and make it into a thin paste for later use. Put the weighed white sugar into the egg yolk and stir well, then add the thin paste nut paste milk and stir well; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and put it in the refrigerator for freezing.
process flow
Selecting materials in proportion → mixing sauce and milk into paste → mixing ten sugars and eggs → boiling milk → mixing them evenly → freezing.
Emulsification stabilizer of puffed ice cream: thickener such as sodium alginate made from seaweed. Thickeners, such as carrageenan and guar gum prepared from plants and their seeds; The main components extracted from animal skins, bones, tendons and milk are protein varieties, such as gelatin and casein. Carbohydrate derivatives made from natural substances such as cellulose and starch include sodium carboxymethyl cellulose, modified starch and propylene glycol alginate. Thickeners, such as gum Arabic and tragacanth, produced by the interaction between microorganisms and starch substances.