Raw materials: 250ML Nestle light cream a package, milk 200ML more, a box of strawberries, cornstarch 2 small teaspoons, 20 small teaspoons of sugar, raisins such as dry

Steps:

Milk cook some raisins, and then cool, and so raisins rose out

Milk with two small spoons of cornstarch, slightly heated. Stir well until slightly thickened, let cool

Nestle light cream with sugar, mixer whipped.

Fresh strawberries into a paste and pour into the whipped cream with a mixer for a while

Milk paste, raisins are put into the cream paste, stir with a hand whisk

Put in the refrigerator to freeze, 40 MIN later, take it out and stir with the whisk, pay attention to the raisins to the top of the fish

And then 40 MIN, and then stir again, ****4 times, you will be pleasantly surprised each time to find a little more change

One important thing, from the very beginning with the mixer to later on manually, keep going in one direction!

Partitioned into the freezer for 4 hours

Homemade ice cream

1, apple ice cream

Materials: 500g of apples, 150g of sugar, 2 bottles of fresh milk.

Process: wash the apple, peel and dig core, cut into thin slices, stirred into pulp, into the sugar and 1000 grams of boiling water, add boiled milk, mix well, pour into the container to cool down in the freezer to freeze into.

Features: Fruity flavor, delicious taste.

2, banana ice cream

Materials: bananas 750g, lemon 1 (or a small bowl of lemon juice), 450g of cream, 450g of sugar.

Process: 1 lemon cleaned and cut, squeeze the juice to be used; sugar and 1500g of water, boil and filter; bananas peeled and mashed into a puree, add the sugar and water to mix well, and then mix the lemon juice, and mix it into the cream when cooled. Then add lemon juice and mix with cream after cooling, inject into the mold and freeze in the refrigerator.

Features: fragrant and delicious, unique flavor, help digestion, clear fire and laxative.

3, watermelon ice cream

Materials: watermelon flesh 1500g, 2 eggs, sugar 400g.

Process: watermelon flesh broken out of the melon seeds, and then add sugar, eggs and 1,000 grams of boiling water stirred, and then high temperature heating sterilization, cooling into the refrigerator, after condensation that is formed.

Features: sweet and delicious, colorful.

Fruity Dew Ice Cream

Materials: 400 grams of milk, 100 grams of sugar, 100 grams of corn (or rich powder), 100 grams of fruit dew (strawberries, pomegranates, almonds and mint, etc.), 50 grams of whipped cream.

Process: Pour cornstarch (or rich powder) into half a cup of cold milk and mix well, heat the rest of the milk with sugar, add the adjusted cornstarch and keep stirring, cook for 10 seconds, remove from the heat after the milk thickens, stir for a few moments, after cooling, mixed with fruit juice and whipped cream, put into the refrigerator, after the gelatinization of the product is ready.

Features: Uniquely exotic.

Homemade ice cream (repost)

Main ingredient: light cream (100ml) Vegetable milk (100ml) (It's as simple as that! It's perfectly fine to use full-fat!)

Accessories: Sugar (20g, it all depends on personal taste, I put a little less, afraid of fat it!) Vanilla powder, cocoa powder, shredded coconut (these are not necessary.)

(Nestle's light cream and three flowers plant fat light milk)

Practice: 1. light cream and sugar whipped in batches

2. light milk and pour 1 mile, stir well.

3. According to taste vanilla flavored with vanilla extract, cocoa flavored with cocoa powder (I'll use the ready-made Nestle chocolate condensed milk at home), shredded coconut added in moderation. If you don't have these kinds of ingredients you can also add nothing, just as delicious.

4. Put them in the freezer, take them out after half an hour, and find that the surface layer has frozen, and the bottom is still liquid. Stir them well and freeze again. After half an hour and then take out and stir, as is the case three. My experience to the third time all the liquid will become solid, this time you can eat, if not hard enough, you can continue the above steps.

Homemade ice cream cheese, very tasty and very simple ah

The summer is coming, now teach you a trick homemade ice cream cheese (very simple to learn oh!)

Materials Preparation:

1, milk

2, a bag of marshmallows (bagged, major supermarkets are sold)

3, fruit (not limited to the type, depending on the individual favorite)

Production Methods:

1, the milk poured into a pot and heated

2, and then marshmallows poured into a pot to stir the melt

3, to be the marshmallows, the melting of the pot and the melting of the milk.

3, until the marshmallows melt completely, turn off the heat and pour into a container

4, cut the fruit into cubes, add the appropriate amount of milk marshmallows in the container,

and then put into the freezer for 3 hours (preferably frozen in the freezer rather than in the freezer freezer)

5, 3 hours later, out of the refrigerator ice cream cheese will be ready!

The characteristics of this ice cream cheese are:

1, easy to make

2, the production of ice cream cheese like jelly, crystal clear, the feeling in the mouth is very much like jelly,

slightly sweet, smooth, very tasty.

In the hot summer, if you can blow the air-conditioning at home while eating your own handmade ice cream cheese, the feeling must be very relaxed, right? So what are you waiting for? You can try to make it yourself!

White Chocolate Ice Cream (8-10 servings)

Ingredients:

2 teaspoons sugar, 5 teaspoons water, 300 grams white chocolate, 3 eggs, yolks separated from whites, 300 milliliters whipping cream

How to make it:

1. Line a one-liter square box or bowl with cling film. Line a square box or bowl with a one-liter capacity with plastic wrap and spread it out as flat as possible.

2. Put the sugar and water in a heavy-bottomed saucepan and heat slowly, stirring, until the sugar has melted. Bring to the boil and cook for 1-2 minutes until it becomes a syrup, then remove the pan from the heat.

3. Chop the white chocolate into small pieces and stir into the syrup, continuing to stir until the chocolate is melted and mixed with the syrup. Set aside to cool slightly.

4. Beat the egg yolks into the chocolate mixture and set aside to cool completely.

5. Beat the cream slightly until it thickens, then pour the cream into the chocolate mixture.

6. In a bowl, beat the egg whites until solid. Add the chocolate mixture. Pour the mixture into a prepared box or bowl and place in the freezer overnight.

7. 10-15 minutes before serving remove from freezer. Simply pour out the contents of the box or bowl and cut into slices.

Yogurt Ice Cream

Ingredients:

3 egg yolks, 3tbs caster sugar, 200ml cream or fresh or evaporated milk, 500ml yogurt

Methods:

1. Beat the egg yolks with the sugar until creamy (an electric whisk will save you a lot of energy);

2. Pour the cream into a pan, and cook it on a low heat until the sides of the pan are bubbling ( Do not boil), slowly pour in the whipped egg yolks and mix well;

3. Pour back into the pan and cook over low heat until thickened, stirring constantly, for about 15 minutes, until the back of a wooden spoon can be coated with ice cream syrup.

4: Let cool, then pour in the yogurt and mix well;

5: Freeze for 40 minutes, remove from the freezer, beat with an electric mixer to loosen the mixture, and freeze again;

6: Repeat step 5 as needed. Serve with a drizzle of chocolate sauce or your favorite jam.