1, prepare milk, whipped cream, egg yolk and sugar, break the egg yolk, put it in a stainless steel basin, and add sugar to melt evenly; The color of the melted egg yolk liquid is milky yellow. The milk is poured into the pot and heated. Turn off the fire when it is about to boil.

2. Then pour it into the broken sugar and egg liquid, slowly pour it in three times, while stirring. Don't pour it all into the egg yolk liquid at once, it will turn into egg flowers. Beat the whipped cream into 6 portions and distribute. There will be a few drops when you pick it up. Then slowly pour the prepared egg yolk liquid into the light cream and stir well.

3. Stir well, put it in a container, put it in the refrigerator for half an hour, and take it out after half an hour. You can see that there is only a thin layer of ice outside. Let's stir it again, and then put it in the refrigerator for half an hour.

4. Take it out after half an hour, repeat the previous step, mix well and put it in the refrigerator. This time, it takes more than an hour to prepare the fruit. Take out the frozen ice cream and put it on the fruit.

Extended data:

Ice cream is an expansive frozen drink made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar. , with appropriate food additives, after mixing, sterilization, homogenization, aging, freezing and hardening. Here are eight ways to make ice cream.

First, the practice of homemade caramel ice cream

Caramel, sweet and bitter, like unrequited love. That special flavor and aroma always make people addicted to it.

The material of ice cream

Sugar 120g, water 30ML, whipped cream 250ML, 6 eggs and milk 500ml.

Caramel ice cream

The practice of ice cream

1. Put sugar and water into a pot and stir while heating.

2. Cook until it is out of fire 160-170 degrees, and the caramel is golden yellow. Be careful not to burn it.

3. Heat the whipped cream in another pot.

4. After boiling, pour in caramel and stir well.

5. Made caramel cream.

6. The yolk is broken.

7. Heat the milk until it is slightly boiling.

8. Add milk and caramel cream to the egg yolk to make English cream.

9. After mixing, simmer to 85 degrees, leave the fire, stir until it is cool, and then put it in the refrigerator for freezing. Stir every 1 hour or so, and repeat it for 4 or 5 times, or until it is impossible to stir. Pour it into a fresh-keeping box for preservation.

Second, the practice of homemade blueberry yogurt ice cream

300 grams of plain yogurt, 50 grams of blueberry sauce and 40 grams of white sugar water.

Blueberries yoghourt ice cream

1. Prepare high-quality original yogurt, blueberry sauce and sugar;

2. Boil the water, add 150g of water and 250g of white sugar, dissolve and cool (if you like, you can cook a little more at a time, cool it and pour it into the bottle);

3. 300 grams of yogurt, 50 grams of blueberry sauce and 40 grams of white sugar water;

4. Pour into a blender or juicer and mix evenly;

5. Pour all the ingredients into the prepared ice cubes and freeze.

6. This is frozen blueberry yogurt ice cream, which can be left at room temperature for a few minutes, or washed under running water (upside down) for a while and picked out with a toothpick.

Third, the practice of homemade ice cream cheese

1, milk

2, a pack of marshmallows (bagged, sold in major supermarkets)

3, fruit (variety is not limited, see personal preferences)

Ice cream cheese

1. Pour the milk into the pot and heat it.

2. Pour the marshmallows into the pot and stir to melt.

3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.

4. After the fruit is diced, add an appropriate amount to the container filled with milk marshmallows.

Freeze in the refrigerator for 3 hours (freezing in the freezer is better than freezing in the freezer).

After 5 or 3 hours, just take the ice cream cheese out of the refrigerator!

Fourth, the practice of homemade strawberry ice cream

300ML of whipped cream, 3 egg yolks, 300 g of strawberries, 200 g of milk, 0/00 g of sugar/kloc, and half a lemon.

Strawberry Ice Crrbet

1. Mix egg yolk, milk and sugar together to form egg yolk paste, heat it slowly with low fire and keep stirring. Don't worry, don't let the slurry boil. Thick paste (thick paste can be hung on the back of the spoon, and nails will not disappear immediately after scraping), even the basin is cooled in cold water.

2. Wash the strawberries, remove the pedicels, take half of them and put them into a juicer for juice, squeeze them into lemon juice and mix well, and cut the other half into granules.

3. Put the squeezed strawberry juice into the cooled egg yolk liquid and stir evenly to form the egg yolk strawberry liquid.

4. Send a little whipped cream (I feel that I played a little too much this time, because I used Anjia whipped cream and soon sent it away). Then put it into the egg yolk strawberry liquid together with the strawberry granules, stir it evenly, put it into a container with a cover and freeze it in the refrigerator.

5. Take it out every half hour and turn it over with a spoon. You can eat it in about 3 hours. Cut some strawberries and put them in when you eat. You can also pour some chocolate sauce, which is very good. You can also put some nuts to eat together. It is sweet and has a special taste.

The method of homemade banana ice cream

banan ice cream

Ingredients: 200g banana, whipped cream180ml, 200ml milk, 2 egg yolks, 50g sugar.

1. Pour the egg yolk, fine sugar and milk into the milk pan and stir well. Heat with low heat and stir constantly. Start bubbling little by little after heating, and leave the fire immediately.

2. When the cooked mixture is completely cooled, pour in the light cream and stir well.

3. Put bananas into fresh-keeping bags, press them into mud, and pour banana puree into the ice cream liquid and stir well.

4. Freeze the ice cream liquid in the refrigerator; After the ice cream liquid is frozen until it begins to freeze (about 2 hours), take it out and beat it with an eggbeater for 2 minutes and then put it in the refrigerator. 1 hr, taking out, continuously stirring until the volume expands, and sending out the cream; Put it back in the freezer and freeze it completely after 5-6 hours.

Sixth, the practice of homemade mango ice cream

Mango ice cream

Ingredients: 200g mango, 200ml milk, whipped cream180ml, 2 egg yolks and 80g sugar.

1. Pour the egg yolk, fine sugar and milk into the milk pan and stir well. Heat with low heat and stir constantly. After heating, it began to bubble little by little. Immediately remove from the fire, pour in all the cold whipped cream and mix well.

2. Peel and core the mango, then weigh it and mash it.

3. When the cooked mixture is completely cooled, pour in the mango puree and stir well.

4. Freeze the ice cream liquid in the refrigerator; After the ice cream liquid is frozen until it begins to freeze, take it out and beat it with an eggbeater for 2 minutes before putting it in the refrigerator. Then take it out every 1 hour, beat it once, repeat it for 4-5 times, and freeze it directly until it is hard.

Seven, the practice of homemade chocolate ice cream

Chocolate Ice Cream

Ingredients: 2 egg yolks, 60 grams of sugar, 200 ml of cream, 50 grams of water, 40 grams of chocolate and chocolate needles.

1. Stir the egg yolk until the color becomes lighter. Boil sugar and water over low heat until they melt. Pour in the beaten egg yolk bit by bit and stir quickly on low heat.

2. Put the chocolate in a small bowl, add a little milk, cover it with plastic wrap, melt it with microwave 1 min, and stir well.

3. Pour the cooked egg yolk paste into the chocolate paste and stir well; Beat the whipped cream until it gets wet and frothy.

4. Pour the mixture of egg yolk chocolate into the whipped cream and stir well. Pour it into a container and put it in the refrigerator for more than 5 hours without stirring.

Eight, the practice of homemade mung bean ice cream

Mung bean ice cream

Ingredients: 350g mung bean, 250g milk, 60g-1 00g sugar, 300g whipped cream, half lemon,1teaspoon starch.

1. Soak mung beans overnight, cook until soft, filter off the water, add 20g of white sugar, and break the lemon meat in half with a cooking machine.

2. Beat 60% light cream with ice water, beat the egg yolk with the remaining sugar, and add dry starch to beat well.

3. Boil the milk, slowly pour it into the egg yolk and keep stirring, cook it on low heat until it thickens, and cool it in ice water.

4. Mix the mung bean paste with the whipped cream, stir well, add the egg milk paste, stir well and beat well for a while.

5. Pour it into a container, freeze it for 2 hours and stir it once, then stir it once, once, three times or four times every hour.

References:

Baidu encyclopedia-ice cream