The ingredients are as follows: milk, starch, egg yolk, white sugar, Gao Legao powder, chopped flowers, chocolate sauce, strawberry, mango and watermelon. Practice: Boil the milk until it is warm, pour in the starch and Gao Legao powder and keep stirring to prevent it from forming small pieces, then add a few egg yolks and still keep stirring. Until it is boiled to a uniform paste ~ ~ and then put it in the refrigerator for quick freezing. After 2 or 3 hours, take it out and stir it with chopsticks. The purpose is to break the ice into broken ice. It is very convenient if there is a stirrer. Stir until the Hu Hu Bing turns into ice cream, then freeze it for about 2 hours, stir it again, repeat it for 2-3 times, and then take out the delicious ice cream with chopped flowers, strawberries, mangoes and diced watermelon. The main raw materials for making nut ice cream are fresh milk, cream, nut paste, white 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 white sugar, 0.1kg of egg yolk, and trace of edible essence. Add a small amount of hot milk to the weighed nut paste and make it into a thin paste for use. Put the weighed white sugar into the egg yolk and stir it evenly, then add the thin paste nut paste milk and stir it evenly; 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 freeze it in the refrigerator. Technological process: selecting materials according to proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing. The main raw materials for making nut ice cream are fresh milk, cream, nut paste, white sugar, egg yolk, essence and so on. 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 white sugar, 0.1kg of egg yolk, and trace of edible essence. Add a small amount of hot milk to the weighed nut paste and make it into a thin paste for use. Put the weighed white sugar into the egg yolk and stir it evenly, then add the thin paste nut paste milk and stir it evenly; 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 freeze it in the refrigerator. Technological process: selecting materials according to proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing. Chocolate ice cream 1, add 4 tablespoons of sugar to 4 egg yolks, and beat them into milky white clockwise for about 5 to 10 minutes. 2. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate are used), and stir until the chocolate is cooked, about 5 minutes. 3. Slowly pour the cooked chocolate milk into the beaten egg yolk and stir while adding it (otherwise the egg yolk will be cooked). 4, then cook it with a little fire, you can (there may be egg yolk in this process, it doesn't matter). 5, after cooling, put it in the refrigerator for freezing (you should use an ice cream machine to stir before freezing, even if you don't have it, you will be exempted), and you should take it out and stir it several times in the middle. 6. When it is not completely frozen, you can drink 3 sherbet ice cream materials as a milkshake: milk 400g, sugar100g, corn (or rich flour)100g, sherbet (strawberry, pomegranate, almond and mint, etc.)100g, and whipped cream 50g. Technology: Pour corn flour (or rich strong flour) into half a cup of cold milk and mix well. Add sugar to the remaining milk and heat it together. Add the prepared corn flour and keep stirring. Cook for 10 second. When the milk thickens, turn off the fire and stir for a while. After cooling, add sherbet and fresh cream, put it in the refrigerator and coagulate. Features: Unique exoticism. 3. How to make taro ice cream Material: A taro paste 3/4 cup 160g(~ 1 cup) b whole milk 3/4 cup/180ml c condensed milk 3 tablespoons (tablespoon) d egg yolk 2 pieces (first stirred) e corn starch. Teaspoon f cold boiled water 1 tablespoon g fine sugar 2~3 tablespoons h (animal) fresh cream 2 cups I concentrated taro essence 4~5 drops or an appropriate amount (if omitted, the ice cream taro tastes light and the color is white) Practice: 1. a+b First crush the taro mud with a spoon. Mix well with a blender (or with a blender). Add C and mix well. 2. Cook (1) with low heat until it has temperature. Add D egg yolk and keep stirring to mix. 3. e+f mix, Add (2). Stir constantly. Cook until it is slightly thin and thick. Remove from the fire. Then add G and stir until the sugar dissolves. Put the pot in cold water to cool down until it is completely cool. 4. Beat the whipped cream at low speed to high speed until it is 7~8. (You can smear the softness of the cake sandwich.) Add it into the cooled (3) twice. Stir with a blender. Then add I taro essence to stir. Pour the ingredients into a metal basin and refrigerate until it is hard to eat. There is no need to stir in the middle. (If there is an ice cream machine, you can put it in the ice cream machine.) Note: 1. Because this ice cream does not need to be stirred in the middle. (I am afraid that the air bubbles in the fresh cream will be lost due to the high room temperature.) Therefore, the cream should be whipped into tiny air bubbles. It takes longer than usual to make ice cream or mousse. 2. I think this ice cream tastes better than matcha ice cream. Egg yolk and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, white powder can be used instead. 3. I use 3/4 cups of commercially available taro paste. (The kind that makes cake stuffing) It has a sweet taste, so please consider the sugar. 4. If there is no taro essence, it may be more taro or less whipped cream, but I don't know if it will affect the delicate taste. Please try it yourself. 5. If the ice cream is too hard when it is just taken out and frozen, you can put it in the refrigerator for a while before scooping it. Strawberry ice cream method material: (4 people) egg: 1 White sugar: 80g corn flour: 1 tablespoon whipped cream: 3/4 cup Yunina sesame oil: a little strawberry: 1 50g milk: 1 cup decoration: whipped cream, mint leaves, strawberries. Method of making: making ice cream base1,beating eggs in a pot, adding 30%. 2. Mix the remaining sugar with whipped cream and milk in the pot, stir and heat with a wooden spoon until it is almost boiled; 3. Remove the pan from the pan, add the egg liquid bit by bit while stirring, and after stirring, move the pan to a slow fire and heat it until it becomes sticky; After cooling, add strawberries. 4. Put the pot in ice water, stir and cool, add Yunna sesame oil, stir well, pour it into an ice box, and put it in a refrigerator freezer for 1-2 hours; 5. Stir and freeze repeatedly for 3-4 times during the curing process, add chopped strawberries during the last stirring, and stir and freeze. Green tea ice cream formula: milk powder: 10% green tea: 5% sugar: 10%- 12% cream (butter can be used): 7% gelatin (food grade): 0.4% monoglyceride (food grade): 0.3% fresh eggs:. Therefore, it is more economical to use tea. The green tea used in this experiment is Tieguanyin. It is too bitter to weigh it according to the formula and cook it twice. Because the smell of Tieguanyin is too strong, I personally don't like it very much, and the color is yellow. Therefore, it is suggested that if Tieguanyin is used, the dosage can be reduced by about 3%. If it is better to switch to jasmine tea, it should be added according to the percentage of the formula, because jasmine tea has a light taste and a strong fragrance, and its color should be better and greener. More importantly, the price is cheap. The amount of sugar depends on everyone's taste. Some people add more sugar if they like it sweeter, and less if they like it lighter. Personally, I don't like it too sweet. I added it at 10% this time, and it felt good. Fresh egg here refers to the whole egg, including egg white, yolk and eggshell. In fact, only egg yolk is used. There was a lot of egg white left in seasoning yesterday, and I want to take it back to make a mask. But it all ended up in the sewer. What a waste. Homemade ice cream cheese is delicious and simple. The hot summer is coming. Now I'll teach you a trick to make ice cream cheese (it's easy to learn! ) Material preparation: 1, milk 2, a packet of cotton candy (bagged, sold in major supermarkets) 3, fruit (not limited in variety, depending on personal preference) Production method: 1, pour milk into the pot and heat it 2, pour cotton candy into the pot and stir to melt 3, turn off the fire and pour it into the container for later use after the cotton candy is completely melted 4, cut the fruit into diced shapes. Add a proper amount into a container filled with milk marshmallows, and then put it in the refrigerator for 3 hours (it is best to freeze it in the freezer instead of in the freezer). After 5 or 3 hours, take it out of the refrigerator and the ice cream cheese will be ready! The characteristics of this ice cream cheese are: 1, and the making method is simple. 2. The ice cream cheese made is crystal clear like jelly, and it feels like jelly when eaten in the mouth, slightly sweet, slippery and very delicious. In the hot summer, it must be very pleasant to eat ice cream cheese made by yourself while blowing air conditioning at home! So what are you waiting for? Why don't you try it yourself? ! DIY is the most popular word for homemade ice cream cake, DIY for homemade bracelets and DIY for plush balls, but have you ever thought about DIY for cakes? Take advantage of this summer vacation, we also have a "do it yourself, have plenty of food and clothing." Preparation: two cups of red beans, water, sugar and cream. Practice: soak two cups of adzuki beans in water for one night, then boil them in a pot and take them out. Stir the adzuki beans evenly, filter out the bean skin residue according to personal taste, add100g sugar and a little salt, and let them cool aside. Take another cup of whipped cream and stir it into a paste. Stir it evenly with red beans, pour it into a container and put it in the refrigerator. Be sure to stir it twice during freezing. You're done! A DIY ice cream cake is ready! Of course, since it is DIY, you can also put fruit, milk or chocolate crumbs in your cake, which will definitely taste better. What's up? Does it sound mouth-watering? Go and do it!