1 egg yolk +20g fine sugar+vanilla extract, stir slightly until white.
Boil 100ml milk until it boils quickly, pour it into step 1, and stir it quickly while pouring.
Return to the furnace and heat until it is thick, wipe it with your fingers to leave clear marks, and then turn off the fire. When heating, it needs to be stirred continuously with a scraper, and then screened and cooled after completion.
100ml whipped cream is slightly dispersed, then added into step 3 and stirred evenly. Add a proper amount of homemade strawberry jam, stir it a little, pour it into a paper bag, squeeze it into a mold and freeze it.
Pour the crispy chocolate sauce into the cup, remove the mold, dip the ice cream in the sauce and sprinkle with freeze-dried strawberry dices. Done!
Litchi popsicle method
Litchi meat and a little lemon juice are directly stirred in a blender to make a paste, sieved once, and directly poured into a mold for freezing ~ (red currant or raspberry can be added for color enhancement)
Banana chocolate ice cream method
2 egg yolks +40g fine sugar+vanilla extract and stir until white.
Boil 100ml milk until it boils quickly, pour it into step 1, and stir it quickly while pouring.
Return to the furnace and heat until it is thick. Wipe it with your fingers to leave a clear mark, and then turn off the fire. When heating, it needs to be stirred continuously with a scraper, and then screened and cooled after completion.
200g banana puree is added to one portion, and lemon juice is appropriately added when bananas are stirred to prevent discoloration and stir evenly.
100ml whipped cream, and then added to step 3 and stirred evenly.
Add 50 ml of whipped cream into 30 ~ 40 g of dark chocolate, melt it in water, pour it into another custard, stir well, and mix 50 ml of whipped cream slightly.
Put the prepared ice cream paste into a paper bag, squeeze a layer of banana flavor and a layer of chocolate flavor, and freeze it.
Practice of Passion Fruit Mango Yogurt Ice Cream
100g mango mashed, mixed with 2-3 slices of passion fruit, 100g concentrated yogurt and 100g vanilla ice cream, and put into a mold for freezing.
Black sesame ice cream method
Egg yolk 20g (chicken egg yolk I used) +50g fine sugar turns white when stirred.
Boil 200ml of milk until it is almost boiling, then pour it into step 1 while stirring quickly until the fine sugar melts.
Return to the furnace and heat until it is thick, wipe it with your fingers to leave clear marks, and then turn off the fire. When heating, it needs to be stirred continuously with a scraper, and then screened and cooled after completion.
Add 50g black sesame paste, stir well, and finally add 80g whipped cream, stir well, put into paper bags, squeeze into molds, and freeze overnight.
How to make blueberry yogurt ice cream
About 200g blueberries +50g fine sugar +20g lemon juice are put into a container, crushed and pickled with a spoon 1 hour or more.
Pour all the pickled blueberries into the pot and cook them on low heat until they are sticky.
Cooling slightly, pouring into a blender, stirring into paste, and sieving for at least 1 time to obtain a simple blueberry sauce.
120g dehydrated yogurt+60g whipped cream+50g coconut milk+20g condensed milk and mix well.
Take a small part of yogurt paste (step 4) and put it in a framed bag, then take 100g yogurt paste and mix it with 20~30g blueberry sauce evenly, and then mix the remaining yogurt paste with blueberry sauce evenly (it is not necessary to put all the blueberry sauce out, but the colors are different).
Put into paper bags, squeeze into the mold in turn, shake a few times, insert sticks and freeze.
The practice of durian ice cream
1 egg yolk +5g fine sugar (durian is so sweet without adding) and stir until it turns white.
Boil 100ml milk +50ml light cream until it is about to boil, pour it into A, and stir quickly while pouring.
Return to the furnace and heat until it is thick. Wipe it with your fingers before turning off the fire and leave a clear mark. During this period, it is necessary to keep stirring with a scraper and then cool with ice water.
Add 250g of muddy durian meat, mix well and put it into a mold for freezing.
Coconut pineapple popsicle
Cut 300g pineapple into small pieces, add 20g fine sugar and +50g water, and cook until the juice is thick. After cooling, add 80g coconut milk, put it into a blender and stir it into mud, then put it into a mold for freezing. OK ~
The practice of red bean ice cream
2 egg yolks +40g fine sugar, stir until white.
Boil 100ml milk until it is about to boil, pour it into A, and stir it quickly while pouring.
Return to the furnace and heat until it is thick. Wipe clear marks with your fingers and turn off the fire. When heating, you need to keep stirring with a scraper, and then sieve it after completion.
Add 150g homemade red bean paste and mix well by hand.
Add 50g more granular red bean paste and stir well.
150ml whipped cream slightly, then added to step 5 for cooling, and then poured into the mold for freezing.
Pineapple ice stick technique
Wash 500g pineapple, soak it in salt water for a while, cut it into small pieces, add 100g water, 1 tablespoon lemon juice, a little salt and 30g fine sugar, and bring to a boil with low heat. When a part of the sugar juice is absorbed and thickened, turn off the fire, cool it, pour it into a cooking machine, stir it into mud, and pour it into a mold for freezing for more than 6 hours.
Green grape popsicle method
Grape 300g, peeled and pitted, juiced with a juicer. 50g of hot water and a little fine sugar are melted and cooled, then put into grape juice, stirred evenly and put into a mold for freezing (the raw materials are actually very random, the grape is sour and sweet, and the amount of sugar can be adjusted at will).
Chocolate milk ice cream method
8g corn starch +30g water or milk and mix well for later use.
Boil 245g water or milk+60g fine sugar, add 60g dark chocolate and mix well.
Turn off the heating. Add step 1, turn off the fire after boiling, add light cream after cooling, mix well, then put it in a mold for cooling and freezing.
Method for making matcha ice cream
10g corn starch +30g water or milk and mix well.
10g of matcha powder +30g of water or milk, and beat with a tea basket until there are no particles.
After 240g of water or milk +65g of fine sugar is boiled, turn to low heat, pour into step 1, mix well, add into step 2, mix well and boil, cool, add 50g of light cream, and pour into a mold for freezing.
Coconut perfume and peach popsicles
200g peaches are peeled, pitted and cut into small pieces +50g fine sugar+a little lemon juice (about 1 hour).
After pickling, take a little peach meat and dice it, and pour the remaining juice into a blender to stir.
Mix the stirred peach sauce with 50-60g coconut milk, pour into a mold and freeze.
Kiwi popsicle method
Peel 150g kiwifruit (1 piece), cut it into thin slices and stick it in the mold.
200ml water +50g fine sugar until it is a little sticky, turn off the fire and let it cool.
Pour the remaining kiwifruit into the blender and stir.
Mix kiwi fruit puree with sugar water, pour into a mold and freeze.
Coconut mango popsicle method
150g mango meat is cut into small pieces, and some fruit particles are put into the mold.
The remaining mango meat +50g coconut milk +25g condensed milk+10g fine sugar +35g light cream, and then pour it into a blender and stir evenly.
Let it stand for a while, then pour it into the mold, shake the mold several times to avoid air, and freeze it overnight!
Mango yogurt popsicle method
80g filtered yogurt +30g condensed milk +20g fine sugar and stir evenly.
Add 50g whipped cream +50g coconut milk or Yakult and mix well (Yakult is also suitable for making popsicles ~). Take about 100g and put it in a paper bag for later use.
1 Mango is moderate in volume, peeled and pitted, cut into small pieces, put a little fruit into the mold, and stir the rest into mud, mix it evenly with the remaining step 2, and put it into paper bags.
Finally, squeeze the mango flavor first, then squeeze the yogurt flavor, stir it a little with chopsticks, and freeze it overnight.
* Use a filter to filter out the whey in the yogurt to get viscous semi-solid yogurt, which can avoid ice residue.
Blueberry cheese ice cream method
60g cream cheese+10g condensed milk +75g dehydrated yogurt +25g whipped cream +20g coconut milk, stir slightly, add 80g simple blueberry sauce (refer to the blueberry yogurt ice cream above), stir well, put into a mold and freeze.
Preparation of pitaya yogurt ice cream
80g filtered yogurt +30g condensed milk +20g fine sugar and stir evenly.
Add 50g whipped cream +50g coconut milk and mix well.
150g pitaya meat, stir into mud, sieve to remove seeds, mix well with step 2, put in paper bags, squeeze into molds and freeze overnight.
Red bean paste ice cream method
Boil 200g of red beans in boiling water, remove excess water, stir them into paste with a blender, heat them with low fire, stir them until they are slightly thick, and then stir them, so that the finished product is more delicate. Then add 100g fine sugar, stir fry slowly, and turn off the heat. (I weighed about 670 grams of finished bean paste)
Take 400g of fried red bean paste for later use.
150g milk +7g glutinous rice flour, mix well, simmer and stir until it thickens, then pour into the bean paste from the fire and stir well. When pouring, adjust according to the actual dry humidity.
Pour in 40g whipped cream +20g condensed milk and mix well.
Put honey red beans into the prepared ice cream paste and stir well. I suggest putting more, it will taste better.
Packed in paper bags, evenly squeezed into molds, and frozen overnight.
Practice of honey bean matcha bean paste ice cream
First, make green bean paste. I use peeled mung beans. Soak all night, refer to the red bean paste above.
100g milk +7g matcha powder (you can add it to 10g) and knock it out with a tea basket, then add 5g glutinous rice flour and mix well. Stir and cook with low heat until it thickens, and quickly leave the fire.
Pour step 2 into 250g mung bean paste and stir well. When pouring, adjust according to the actual dry humidity.
Pour 20g condensed milk +30g whipped cream, add appropriate amount of honey and red beans and mix well. Remember to put more.
Packed in paper bags, evenly squeezed into molds, and frozen overnight.
Method for making cranberry lime cheese ice cream
One green lemon, juice (need to be filtered, lemon meat will be bitter), file the skin and mix well for later use.
Beat 100g cream cheese +38g fine sugar +9g water, add 175g milk, stir well in warm water and sieve.
Beat 150 light cream +20g fine sugar to 5 ~ 6, only use a small hook (excessive beating will make the popsicle too soft).
Mix cheese paste and whipped cream several times, then pour into step 1, add appropriate amount of cranberries and mix well.
Put the ice cream paste into a paper bag, squeeze it into a mold and freeze it overnight.
Method for making caramel sea salt ice cream
Pour 50g of fine sugar+15g of water into a small pot, heat the pot with medium heat until the edge of the pot begins to change color, and gently shake the pot to heat it evenly. During this period, 100ml whipped cream was heated in a microwave oven for 30 seconds.
When the sugar in the pot is dark brown, turn off the fire, and drain the warm whipped cream into the pot with a scraper, and stir it quickly and evenly.
After fully stirring, the caramel sauce is finished! Sugar is dark, not for you to cook. Watch the heat. If it is not cooked well, the color and taste will be much worse.
3 egg yolks +50g fine sugar+1/2 teaspoons of sea salt, beat until the volume is slightly swollen and white.
Boil 340ml of milk until it is almost boiling, pour it into step 4, and stir it quickly while pouring it until the fine sugar melts.
Return to the furnace and heat until it is thick. Wipe the scraper with your fingers to leave a clear mark and leave the fire quickly. When heating, stir constantly with a scraper to prevent uneven heating, and then sieve and cool after completion.
Mix the custard and caramel sauce evenly, put them into paper bags, squeeze them into molds and freeze them overnight.
Method for making maple sugar bacon crisp popsicle
2 strips of bacon, fried in the pan until it changes color, and baked in the oven until it is crisp. Take out and blot the oil and cut it into small particles (caramel bacon is not too brittle to be frozen)
50g of fine sugar+15ml of hot water, simmer for half an hour until the color changes, then turn to low heat until the color becomes darker, pour in the cut bacon, mix well, pour it into a non-stick pan or oil paper, cover it with a layer of oil paper, roll it flat with a rolling pin, put it in the freezer for half an hour, take it out and crush it with a rolling pin ~
2 egg yolks +20g fine sugar +30g maple syrup are stirred until the color becomes lighter and the volume becomes larger.
200ml milk is boiled until it is about to boil. Pour into the egg yolk paste and stir quickly while pouring.
Return to the furnace and heat until it is thick. Wipe it with your fingers before turning off the fire and leave a clear mark. During this period, it is necessary to keep stirring with a scraper and then cool with ice water.
100ml light cream is slightly distributed to 4~5, poured into step 5, and stirred evenly.
Put it in a paper bag, squeeze it into a mold, and add caramel bacon to make it crisp. Don't put too much, freeze it overnight.
Method for making chocolate avocado coconut popsicle
A proper amount of thick coconut shreds, roasted until golden brown, and cooled for use.
80g coconut meat +80g avocado +5g lemon juice+120g coconut milk, mix, stir with a blender and sieve once ~
30 grams of white chocolate is dissolved in water.
100ml light cream to 5~6, evenly mixed with white chocolate+avocado coconut juice paste, and mixed with roasted coconut shreds.
Evenly squeeze into the mold and freeze overnight ~
After the popsicle is demoulded, it is wrapped in crispy chocolate, and then wrapped with cotton candy from cat's head or decorated with white chocolate.
Method for making raspberry/blueberry/cherry cheese ice cream
Beat 100g cream cheese +38g fine sugar +9g water, add 175g hot milk, stir well and sieve.
150 whipped cream until 5 ~ 6, just need a small hook. Excessive whipping will cause the popsicle to be too soft.
Mix the cheese paste and whipped cream several times.
A. raspberry flavor, add 65g homemade raspberry jam and mix well. B. Blueberry flavor, add 85g homemade blueberry sauce and mix well. C. Cherry flavor, add 6-70g homemade candied cherries and mix well.
Put the ice cream paste into a paper bag, squeeze it into a mold and freeze it overnight.