In normal times, many parents like to make popsicles at home, and there are many kinds of popsicles, such as durian popsicles, mung bean popsicles and milk popsicles. The making method of these popsicles is very simple, mainly by cooking the materials needed to make popsicles, and then freezing the food in the refrigerator for one or two hours to form popsicles. You can try the popsicles with your own taste.

The practice of home-made ice cream;

Liulian ice cream

Ingredients: milk 150g, 2 whole eggs, 50g white sugar (this should be controlled by yourself, and the sugar amount is for reference only), and durian is about 100g (you can put a lot, but I think such a small piece is super fragrant! ), cream 230g g. (Ice buckets should be frozen in the freezer for more than 24 hours in advance, and conditional freezing for 48 hours is the best. )

The practice of durian ice cream

1. Mix the whole egg with white sugar and stir with electric egg beater until the whole egg becomes big and white;

2. Add the milk to the egg yolk liquid, stir well and pour it into the pot.

3. Put the pot on the electric cooker, heat it with a small fire, heat it while stirring, and heat it until it is slightly boiling. Turn off the heat immediately when the milk and egg liquid become thick.

4. Cool the cooked custard and put it in the refrigerator for one night.

5, the cream is beaten to about 6 distribution States that can easily draw lines.

6. Take out the frozen custard and whipped cream and mix them together and pour them into the ice cream machine bucket.

7. Durian is peeled and smashed with a spoon and put into the ice cream bucket together.

8. Turn on the machine and stir for 30 minutes to form a thick soft ice cream. Spoon it out and pour it into a container, put it in the refrigerator for quick freezing and cold storage, and eat it at any time after freezing.

Milk ice cream

Ingredients: 60 grams of milk powder, 500 grams of warm water, 2 egg yolks, 30 grams of sugar, 24 grams of corn starch, 2 tablespoons of condensed milk.

Milk ice cream practice

1, milk powder with warm boiled water and stir evenly, add condensed milk and stir evenly for later use;

2, corn starch, sugar into the soup pot to mix, while stirring slowly into the milk, to fully mix without caking;

3. Then add 2 egg yolks and continue to stir evenly with a spoon, so that the egg yolks are fully mixed with the milk, and the solution turns pale yellow at this time;

4, fire, heat in medium fire, stir while heating, it is very rare to start with big bubbles, and with continuous heating, the big bubbles will gradually disappear, and the solution will become sticky, and immediately change to a small fire, the smaller the better;

5. Heat with low fire and continue stirring 1 min. When it feels thick, turn off the fire and let it cool;

6. After being completely cooled, stir well and pour into the ice cream mold, and freeze in the refrigerator for more than 6 hours;

7. Before eating, you need to take the ice cream mold out of the refrigerator and leave it at room temperature for 3-5 minutes before demoulding.

Red bean ice cream

Raw materials: red bean paste100g, milk120g, whipped cream100g, corn starch 5g, honey red beans 30g and refined sugar 20g.

Steps:

1, put milk, whipped cream, corn starch and fine sugar into a milk pot and heat it with low heat.

2. When it is almost thick, add the red bean paste and continue to stir until it is thick. Be sure to stir while heating.

3. Rinse the popsicle mold with cold boiled water, without wiping it dry.

4. Sprinkle the red beans into the milk pot in step 2 and stir evenly.

5. Cool the ice cream paste and pour it into the popsicle mold.

6. Freeze in the refrigerator for about 4-6 hours until it solidifies.

7. You can easily take it out by washing it with cold water when eating. If it still doesn't work, you can take it out with hot water or a hair dryer.