1. milk ice cream's practice:
Ingredients: 4 eggs, 1g of sugar, 25ml of whipped cream, 25ml of milk, 1/2 teaspoon of vanilla powder and 3g of fresh fruit
Practice:
1. Separate the yolk from the white. Add vanilla powder and white sugar to the egg yolk, and beat it with an egg beater into evenly foamed mayonnaise.
2. Mix the milk and cream and bring to a boil. Take about 1/5 of the hot milk and pour it into the mayonnaise to make a thin sauce. Be careful to stir quickly while pouring to prevent the mayonnaise from condensing into flowers.
3. Pour the thin sauce back into the hot milk, and keep stirring while pouring it, so as to make it into a uniform egg milk slurry. Heat it on a warm fire (do not boil it), and keep stirring until the milk thickens. Take it off the fire and let it cool for later use.
4. Beat the egg whites into cream with an egg beater, gently mix them into the egg milk slurry, and mix well to form the ice cream slurry.
5. Take a 1.5-liter container, fill it with ice cream syrup, cover it, and put it in the freezer (-12-18℃) for about 5 hours. Take it out and stir it every hour or so, so as not to freeze it into a whole block.
6, about 2 minutes before eating, take out the ice cream and make it soft at room temperature. Wash and peel fresh fruits, cut them into pieces or small pieces, and spread them at the bottom of six plates. Take 3 ice cream balls from each plate with an ice cream spoon and put them on it. Finally, put some pieces of fruit on the ice cream ball for decoration.
second, the method of watermelon ice cream
materials: 15g watermelon pulp, 2 eggs and 4g sugar.
technology: breaking watermelon pulp, taking out melon seeds, adding white sugar, eggs and 1g boiled water, stirring, heating at high temperature for sterilization, cooling, putting in refrigerator and coagulating.
Features: sweet and delicious, colorful
Third, homemade chocolate ice cream
tastes good, and can also be eaten as a milkshake.
ingredients: 1 bag of fresh milk (1 kg), 3 egg yolks, chocolate and sugar (depending on your preference)
Method:
1. Add 4 tablespoons of sugar to 3 egg yolks and beat them clockwise to milky white with an egg beater, which takes about 5 to 1 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, stirring while adding it (otherwise the egg yolk will be cooked).
4. Cook it with low heat for a while (there may be egg yolk powder in this process, but I haven't screened it with a gong).
5. After cooling, put it in the refrigerator and freeze it (you should use an ice cream machine to stir it before freezing, even if you don't have it, you don't need it). Take it out and stir it several times in the middle.
6. when it is not completely frozen, it can be used as a milkshake.
Remarks:
1. Gao Legao has other tastes to choose from.
2. Although it is not stirred by an ice cream machine, the taste is still ok.