Main ingredients: fresh milk, cream, nutella, sugar, egg yolks, flavorings and so on.

Equipment utensils: basin, refrigerator and so on.

Methods: weighing fresh milk 0.5 kg, 0.13 kg of cream, Nutella 0.75 kg, 0.15 kg of sugar, 0.1 kg of egg yolks, edible flavor trace. Add a small amount of hot milk in the weighing of the nut butter, modulated into a thin paste for spare. Weighed sugar into the egg yolk and mix well, and then add a thin paste of Nutella milk, mix well; and then after boiling fresh milk slowly poured into the sugar and egg yolks, add trace flavor, mix well, pour into the container into the refrigerator, that is, into the freezer.

Process: Selection of ingredients according to the ratio → sauce, milk into a paste ten sugar, egg mixture → boiling milk → three mixed → frozen.

How to make taro ice cream

Materials:

a Taro puree 3/4 cup about 160g (~1 cup)

b Whole milk 3/4 cup/180ml

c Condensed milk 3 tablespoons (tablespoon)

d Egg yolks 2 pcs (stirred)

e Corn starch 1 small. corn starch 1 tsp (teaspoon)

f Cold water 1 tbsp

g Sugar 2-3 tbsp

h (animal) whipped cream 2 cups

i Concentrated taro extract 4-5 drops or as much as you like (If omitted. Ice cream taro flavor is lighter. The color is whiter)

How to make:

1. a+bPress taro puree with a spoon and mix well with a blender. Add c and stir well.

2. Cook all ingredients of Ingredient (1) on low heat until it comes to a boil. Add the egg yolks and whisk constantly to combine.

3. Mix e+f, add (2). Stir constantly. Cook until slightly thickened. Remove from heat. Add g and stir until sugar is dissolved. Put the pan under cold water to cool down. Let cool completely

4.

4. Beat the whipping cream on low to high speed until it reaches 7-8. (It will be soft enough to coat the cake layers.) . Add to cooled (3) in two additions. Stir well with a mixer. Add i taro extract and stir well.

5. Pour (4) into a metal bowl and refrigerate until hard. No need to stir during the process. (If you have an ice cream maker, you can put it in the ice cream maker.)

Note:

1. Because this ice cream does not need to be stirred in the middle. (I'm afraid that if you take it out and stir it, the air bubbles in the whipped cream will be lost due to the high room temperature. The air bubbles in the whipped cream will be lost). Therefore, the whipping cream should be beaten into small air

air bubbles. It takes a little longer than usual to make ice cream or mousse.

2. I think the texture of this ice cream is even better than matcha ice cream. The egg yolks and cornstarch are to minimize the formation of ice crystals. If you don't have cornstarch, you can use cornstarch instead

.

3. I used 3/4 cup of commercially available taro paste. I used 3/4 cup of commercially available taro paste (the kind used for cake filling). It's already sweet. So please use your own sugar.

4. If there is no taro flavor. If you don't have taro flavor, you may need more taro. I'm not sure if it will affect the taste of the product, but I'm not sure if it will affect the taste of the product. But I don't know if it will affect the delicate flavor. Please try it yourself.

5. If the ice cream is too hard when you first take it out of the freezer, put it in the freezer for a while. If the ice cream is too hard when you take it out of the freezer, put it in the freezer for a while before scooping.

How to Make Chocolate Ice Cream

1. Beat 4 egg yolks with 4 tablespoons of sugar clockwise until creamy, about 5 to 10 minutes. 2. Pour the milk into a saucepan, add the chocolate (I used 5 small pieces of milk chocolate the size of a rubber), and stir until the chocolate cooks, about 5 minutes. 3. Slowly pour the boiled chocolate milk into the beaten yolks, stirring while adding. Add the side of the mix (otherwise the yolks will be cooked). 4, and then slightly cooked on low heat, you can (this process may have yolks produced, it does not matter ah). 5, cooled into the freezer (frozen before the ice cream maker should be used to stir, even if there is no, it will be exempted), in the middle of to take out a few times to stir. 6, in the absence of a completely frozen into the residence, you can drink as a milkshake

Milk ice cream raw material recipes Fresh Milk 500 grams of cream 12.5 grams of sugar 150 grams of egg yolks 100 grams of edible vanilla extract a small amount

Method of production will be weighed in the sugar added to the egg yolks mixed and whisked. Then slowly pour the boiled milk into the mixture of sugar and egg yolks, fully stirred and modulated evenly, moved to another container slowly heated with a slight fire to maintain the temperature at 70 ~ 75 ℃, stirring, and then stop heating, when the temperature gradually decreased until there is a certain consistency, and then filtered with a fine mesh sieve (or clean gauze), filtered liquid cooled and then add the cream and edible vanilla flavoring, into the Another clean and sanitary container for freezing, (its volume than the original increase of 30 to 50%). The frozen milk ice cream can be consumed immediately. It can also be made into three-color and nut ice cream by adding more processes and accessories.

Three-color ice cream

Raw material recipe cocoa powder 15 grams of sugar 5 grams of strawberry jam 30 grams of milk ice cream 750 grams of food coloring trace

Method of production 1.2 to the weighing of the white sugar added to the sugar weight of 50% of the water, heating to make the sugar fully dissolved, and then filtered, and then add the cocoa powder, and mixing and blending, so that the initial made of cocoa syrup. Cocoa syrup. Pour the cocoa syrup prepared according to the above method into 250 grams of milk ice cream standby. 2.2 Another 250 grams of milk ice cream, add strawberry jam, coloring and modulation of the standby. At the same time the remaining 250 grams of milk ice cream, add a little vanilla flavor, and mix well, for the next process. 3.2 will be the above three kinds of ice cream with different colors and flavors of the liquid, in turn, loaded into the pre-prepared hygiene and clean containers, sent to the refrigerator for freezing, frozen, that is, the appearance of the beautiful three-color ice cream.

Banana ice cream

Raw material recipe banana (ripe without mold) 500 grams of lemon fruit half sugar 300 grams of cream 300 grams

Method of production 1.2 the lemon rinse, and squeeze the lemon juice spare. 2.2 will be weighed beforehand sugar into about 500 grams of water, heating to make it fully dissolved, then filtered. 3.2 Wash and peel the prepared bananas, mash them into sauce with force, add the filtered sugar water, mix well and then add the fresh lemon juice and mix well.4.2 After completing the above process of semi-finished products, wait for them to cool down and mix them into the weighed cream, put them into containers, and send them into the refrigerator for freezing, and the finished products are banana ice cream.