It's always crumbs when you make your own ice cream, is it because you put less milk in it? The root cause of ice cream is that in the last case of mixing into the refrigerator and not let the ice cream liquid enough and gas mixing, in short, the level of frozen mixing are not more than. After doing so should be poured into the frozen animal cream, continued mixing, one to reduce the ambient temperature of the egg white powder, the second is to enhance the flavor of the ice cream, made many flavors of ice cream.

Put the ice cream into the freezer for about 2 hours or so, see if there is ice ballast taken out, it is best to use a whisk to beat well, (because the whisk to get out of the ice cream is more delicate and smooth) to beat the silky smooth and then put into the freezer again, this process is every half an hour to use a whisk to stir once, repeat this process 4 times. It doesn't hurt to do it a few more times, the goal is the problem highlighted in 1. In the case of cooking egg yolk milk to prevent boiling, cook to 80 degrees up and down can be, if the temperature is too high not to do the sticky situation can be based on the fire and mix for a period of time and then again to increase the temperature.

Put into the freezer and then remove the mixing again the greater the frequency, the finished ice cream flavor the more detailed, but if you have an ice cream maker will be able to save this inconvenience. The amount of sugar can depend on the taste and seasoning, for example, green mango and strawberry jam itself is very sweet, you can reduce the sugar or not add sugar. At home you can make a colorful ice cream, first of all, prepare the buttermilk, boiled until it is about to open the case can be removed from the fire, add sugar in the eggs, beat into the white case.

And then in batches in which to pour into the hot buttermilk to carry out the mixing, and then poured into the pot, slowly cooked over a moderate fire until it becomes thickened powdery, and at the same time the spoon stained with buttermilk thick paste can be. Be careful, however, that the fire is not very high, for if it becomes high it is very likely to turn into egg soup. At this point, the egg custard is ready. When the whipped cream is textured, mix the whipped cream with the cooled custard and refrigerate for half an hour in the freezer. Then it will be easier to form, and later take it off and pour it into a refrigerated ice cream maker, mix it and refrigerate it for 25min or less, and then you can eat it all