Cream 120ml, milk 225ml (one bag), 3 egg yolks and 50g sugar.

Practice 1. Add sugar to egg yolk and beat well;

2. Add milk and beat well;

3. Pour it into a small pot and heat it with low fire, while stirring until it is thick (not boiling). Turn off the fire and let it cool for later use;

4. Whip the light cream, add the cool egg yolk liquid, put it in a clean container and freeze it in the refrigerator;

5. Take it out every hour, stir it, then freeze it, repeat it for 3 times and then freeze it all the time!

material

3 egg yolks, 50g sugar, 225ml milk, whipped cream120ml apricot.

method of work

1. 3 fresh egg yolks, 50g sugar (can also be added according to personal taste).

2. Stir the two evenly with a manual whisk. Add a bag of 225ml milk and mix well.

3. Heat the above liquid with a small fire, and stir it evenly while heating (scratches will not disappear immediately).

4. Take whipped cream 120ml to send. The eggbeater has a hard angle when it is lifted.

5. Pour the cooled egg milk into the whipped cream.

6. Stir the two thoroughly and evenly.

7. Remove the skin and core of the ripe apricot and stir it into mud.

8. Stir the apricot puree and whipped cream into a small container and another original grand container. Freeze in the refrigerator, and stir once every hour for three times in a row.

material

White ice cream: a cup of soybeans,100g of white sugar, a pinch of salt, two egg yolks, a cup of whipped cream, red ice cream: 2 cups of red beans,100g of white sugar, a pinch of salt, a cup of whipped cream, brown ice cream: 3 egg yolks,100g of sugar, 2 tablespoons.

method of work

White ice cream: take a cup of soybeans and soak them in water for one night. After boiling, take them out and put them in the cup and mix them evenly. Filter off the skin of bean dregs with gauze. Take 1 00g of white sugar, a pinch of salt, two egg yolks and a cup of whipped cream, and stir for1min. If you have sweet wine or brandy, it is better to add a spoonful. Stir well, put in a container and put in a refrigerator for freezing. Stir with a fork for 2-3 times during freezing.

Red ice cream: take 2 cups of red beans and soak them in water for one night. Then boil it out, stir it evenly, and remove the slag and skin. Add100g white sugar and a pinch of salt, and cool for later use. Take another cup of whipped cream and stir it into a paste, then mix it with red bean syrup and stir it evenly, then pour it into a container and put it in the refrigerator. Stir with a fork1-2 times during freezing.

Brown ice cream: Take 3 egg yolks,100g sugar, add and stir for 3 times, until it is white and frothy. Add 2 teaspoons of tea powder and stir until it is even. In addition, heat a cup of milk to a boiling point, then add it to the brown sugar water little by little and stir it thoroughly. After filtering, heat it with low fire, stir it with a spoon until it becomes paste, and then cool it with cold water. In addition, take another cup of whipped cream, put it in ice water and stir it while cooling until it becomes paste, then mix it with the above liquids and stir it evenly, pour it into a container and put it in a refrigerator to cool it, and stir it with a fork1-2 times in the middle.

material

yolk

Corn flour

berry sugar

milk

Fresh cream

brandy

Fruit preserves

150

scold or beat

30

scold or beat

270

scold or beat

550

scold or beat

200

scold or beat

of appropriate amount

of appropriate amount

method of work

1. Put the whipped cream into a clean steel basin without water, and beat it with an egg beater until it is about 6% for distribution.

2. Put the egg yolk, corn flour and 70 grams of fine sugar into a clean steel basin without water and stir until the color turns white and thick.

3. Boil the remaining 200 grams of fine sugar with milk, add it to Method 2, continue to stir until it is thick, then add Method 1 and mix well, and finally add brandy and fruit preserves and mix well.

4. Freeze the method 3 in the refrigerator for about 1 hour, take it out and stir until it is soft, and repeat the freezing and taking it out and stirring for at least 3 times.

material

Cocoa powder15g

5 grams of white sugar

Strawberry jam 30g

Ice milk 750 grams

Trace amount of edible pigment

method of work

1.

After adding water accounting for 50% of the sugar weight into the weighed white sugar, the sugar is fully dissolved by heating, then filtered, and cocoa powder is added, and fully stirred and blended, so that cocoa syrup is preliminarily made.

Pour the cocoa syrup prepared according to the above method into 250g ice milk for later use.

2.

In addition, weigh 250g of ice milk, add strawberry jam and pigment, and mix well for later use. At the same time, the remaining 250 grams of ice milk, add a little vanilla essence, and fully blend evenly for the next process.

3.

Put the three kinds of ice cream liquids with different colors and tastes into sanitary and clean containers prepared in advance in turn, and send them to the refrigerator for freezing, and then the three-color ice cream with beautiful appearance is obtained after freezing.