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.

Technological process: selecting materials in proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.

2. Chocolate ice cream

1. Add 4 tablespoons of sugar to 4 egg yolks and stir clockwise until milky white, which takes about 5 to 10 minutes. 2. Pour the milk into the pot, add the chocolate (occasionally use 5 small pieces of rubber-sized milk chocolate), 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 (otherwise the egg yolk will be boiled). 4, and then cook it with a small 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 (stir it with an ice cream machine before freezing, even if it is not), and 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.

3. How to make taro ice cream

Materials:

A 3/4 cup of taro paste is about 160g(~ 1 cup).

B 3/4 cups of whole milk/180ml

3 tablespoons condensed milk (tablespoons)

D 2 egg yolk (stir first)

E corn starch 1 spoon (teaspoon)

F 1 tablespoon cold boiled water

G 2~3 tablespoons fine sugar

2 cups whipped cream

I 4~5 drops or an appropriate amount of concentrated taro essence (if omitted, the ice cream taro tastes lighter and the color is whiter)

Exercise:

1.a+b First, crush the taro paste with a spoon and mix it evenly with a blender (or blender). Add c and stir well.

2. Cook on low heat (1) until warm. Add d egg yolk and keep stirring and mixing.

3. Mix E+F and add (2). Keep stirring. Cook until it is slightly thin and thick. Move away from the fire. Add g and stir until the sugar dissolves. Put the pot in cold water and cool it until it is completely cooled.

4. Beat the whipped cream at low speed to 7~8 rpm for distribution. (You can smear the softness of the cake interlayer. ) Put it in the cooled (3) twice. Use a blender.

Stir well. Then add I taro essence and stir well.

5. Pour the material (4) into a metal basin and refrigerate until it is inedible. There is no need to stir in the middle. If you have an ice cream machine, you can put it in the ice cream machine. )

note:

1. Because this ice cream doesn't need to be stirred in the middle (I'm afraid the air bubbles in whipped cream will be lost because of the high room temperature), it takes longer to make ice cream or Mu Si than usual.

I think this ice cream is more delicious than matcha ice cream. Egg yolk and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, you can use white powder instead.

Replace.

I used 3/4 cups of commercially available taro paste (the kind used for cake stuffing), which is already very sweet, so please consider sugar.

4. If there is no taro essence, you may order more taro or less whipped cream, but I don't know if it will affect the delicate taste. Please try it yourself.

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.

4. Green tea ice cream

Formula:

Milk powder: 10% green tea: 5% sugar: 10%- 12% cream (butter is also acceptable): 7% gelatin (food grade): 0.4% monoglyceride (food grade): 0.3% fresh eggs: 7%.

Note: Green tea here refers to tea leaves, and green tea powder is very expensive. Green tea powder available in Fuzhou is 4 grams in a small bag, and 40 grams is required 10 yuan. So it is more economical to use tea. The green tea used in this experiment is Tieguanyin. Weigh it according to the recipe and cook it twice. It's too bitter. Because the smell of Tieguanyin is too strong, I personally don't like it, and the color is yellow. So 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 is light in taste and rich in 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 put more sugar if they like sweet ones, and less if they like light ones. Personally, I don't like it too sweet. I added 10% this time, and it feels good.

Fresh eggs here refer to whole eggs, including egg white, yolk and eggshell. Actually, only egg yolk is used. There was a lot of egg white left after seasoning yesterday, and I wanted to take it back to make a mask. But they all ended up in the sewer. What a waste.

ice milk

Raw materials:

4 eggs

Sugar100g

Cream 250 ml

Milk 250 ml

Vanilla powder 1/2 teaspoons

300g fresh fruit

Exercise:

1, separate the yolk from the protein. Add vanilla powder and sugar to the egg yolk and beat it into evenly foamed mayonnaise with an egg beater. 2. Mix milk and cream and boil. Take about 1/5 hot milk and pour it into mayonnaise to make a thin sauce. Pay attention to stirring quickly when pouring to prevent mayonnaise from condensing into flowers.

3. Pour the thin sauce back into the hot milk, stirring constantly while pouring, so as to make it a uniform egg milk slurry. Heat (don't boil) on a warm fire 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 stir evenly to form an ice cream slurry.

5. Take a 1.5 liter container, fill it with ice cream slurry, cover it, put it in the freezer (-12- 18℃), and freeze it for about 5 hours. Take it out and stir it every 1 hour to avoid freezing into a whole block.

6. About 20 minutes before eating, take out the ice cream and soften it at room temperature. Fresh fruit is washed and peeled, cut into pieces or small pieces, and spread on the bottom of six plates. Take three 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 as decoration.

Features:

Bright color, cool and refreshing, with fresh fruit flavor, is a very popular dessert in spring and summer.

note:

1. If there is no whipped cream, you can use whipped cream concentrated milk instead of whipped cream and milk.

2. Fresh fruits can choose the following fruits according to the seasonal market situation: strawberry, monkey peach, peach, apple, pear, etc. Pay attention to color matching when choosing.

Apple lemon ice cream

Ingredients: 2 peeled green apples, 1 lemon, 1 large glass of ice water, some ice cubes, 2 cherries (optional), 2 tablespoons of ice cream (optional taste).

Exercise:

Push the apples and lemons into the funnel of the juicer, and directly squeeze the juice into a small jar filled with ice. Then, add ice cream (preferably as round as possible) and decorate with cherries. A cool and delicious apple lemon ice cream is ready. I hope it can bring you a little refreshing in the dry spring.

Banan ice cream

Ingredients: 4 peeled and sliced bananas, 2 cups of iced orange juice, 2 peeled and diced fresh pineapples 1/cups, ice water 1 cup, fresh lemon juice 1 spoon, 6 strawberries, and ice cream1to 2 spoons.

Exercise:

Put bananas and 1/4 cups of orange juice into a processor, stir them into paste, and then put them into a large cup container; Put pineapple pieces and 1/4 cups of orange juice into a processor, stir them into paste, and then put them into the same container; Mix water, lemon juice and 1/2 cups of orange juice, stir, refrigerate, add ice cream and decorate with strawberries.