Main raw materials: fresh milk, cream, nut paste, white sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut paste, 0.15 kg of white sugar, 0.1kg of egg yolk, and trace of edible essence. Add a small amount of hot milk to the weighed nut paste and make it into a thin paste for use. Put the weighed white sugar into the egg yolk and stir it evenly, then add the thin paste nut paste milk and stir it evenly; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and freeze it in the refrigerator.
Technological process: selecting materials according to proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.
Method for making taro ice cream
Materials:
A taro paste 3/4 cup 160g(~ 1 cup)
B 3/4 cups of whole milk/180ml
C 3 tablespoons condensed milk (tablespoon)
D 2 egg yolks (stir first)
E corn starch1teaspoon.
F cold boiled water 1 tbsp
G 2~3 tablespoons of fine sugar
H (animal) 2 cups of whipped cream
I 4~5 drops or appropriate amount of concentrated taro essence (if omitted, the ice cream taro tastes lighter and the color is whiter)
Practice:
1. a+b First, crush the taro paste with a spoon and mix it evenly with a blender (or a blender). Add C and mix well.
2. Cook (1) material with low heat until it has temperature. Add D egg yolk and stir constantly to mix.
3. Mix E+F, add (2). Stir constantly. Cook until it is slightly thin and thick. Remove from the fire. Add G and stir until the sugar dissolves. Cool the pot in cold water until it is completely cool.
Through.
4. Beat the whipped cream to 7~8 at low speed to high speed for distribution. (You can smear the softness of the cake interlayer.) Add it into the cooled (3) twice. Use a blender.
Stir well. Then add I taro essence and stir well.
5. Pour the material (4) into a metal basin and refrigerate until it is hard to eat. There is no need to stir it halfway. (If you have an ice cream machine, you can put it in the ice cream machine.)
note:
1. Because this ice cream doesn't need to be stirred in the middle. (I'm afraid that the air bubbles in the whipped cream will be lost because of the high room temperature when it is taken out and stirred.) So the whipped cream should be beaten into tiny holes.
Air bubbles. It takes longer than usual to make ice cream or mousse.
I think this ice cream tastes better than matcha ice cream. Egg yolk and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, it can be replaced by white powder.
Replace.
3. I use 3/4 cups of commercially available taro paste (the kind used for cake stuffing), which is already sweet, so please consider the sugar.
4. If there is no taro essence, it may be more taro or less whipped cream, but I wonder if it will affect the delicate taste. Please try it yourself.
Try.
If the ice cream is too hard when it is just taken out and frozen, it can be put in the refrigerator for a while before scooping.
Method for making chocolate ice cream
1, add 4 tablespoons of sugar to 4 egg yolks, and beat them clockwise to milky white, which takes about 5 to 10 minutes. 2. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate are used), and stir until the chocolate is cooked, about 5 minutes. 3. Slowly pour the cooked chocolate milk into the beaten egg yolk and stir while adding it (otherwise the egg yolk will be cooked). 4, then cook it with a little fire, you can (there may be egg yolk in this process, it doesn't matter). 5, after cooling, put it in the refrigerator for freezing (you should use an ice cream machine to stir before freezing, even if you don't have it, you will be exempted), and you should take it out and stir it several times in the middle. 6. When it is not completely frozen, it can be used as a milkshake.
Milk ice cream
Raw material formula: fresh milk 500g cream12.5g white sugar150g egg yolk100g edible vanilla extract.
Production method: add the weighed white sugar into the egg yolk, mix and beat. Slowly pour the boiled fresh milk into the mixed liquid of sugar and egg yolk, fully stir and make it uniform, then move it to another container, slowly heat it with low fire to keep the temperature at 70 ~ 75℃, keep stirring, then stop heating, and then filter it with a fine sieve (or clean gauze) when the temperature gradually drops until it has a certain consistency, and then add cream and edible herbs essence to the filtered liquid after cooling, and put it into another clean and hygienic container for freezing. Frozen milk ice cream can be eaten immediately. You can also add processes and accessories to make tri-color and nut ice cream.
Tricolor ice cream
Raw material formula cocoa powder15g white sugar 5g strawberry jam 30g milk ice cream 750g food pigment trace.
Production method: 1.2 After adding water accounting for 50% of the sugar weight into the weighed white sugar, heat it to fully dissolve the sugar, then filter it, add cocoa powder, and fully stir and mix it evenly, thus preliminarily making cocoa syrup. Pour the cocoa syrup prepared according to the above method into 250 grams of milk ice cream for later use. 2.2 In addition, weigh 250g of milk ice cream, add strawberry jam and pigment, and mix well for later use. At the same time, the remaining 250 grams of milk ice cream, add a little vanilla essence, and fully blend evenly for the next process. 3.2 Put the above three kinds of ice cream liquids with different colors and tastes into sanitary and clean containers prepared in advance in turn, and send them to the refrigerator for freezing, so that the three-color ice cream with beautiful appearance can be obtained after freezing.
Banana ice cream
Raw material formula Banana (mature without mildew) 500g lemon fruit, half sugar, 300g cream.
Method of making: 1.2 Rinse the lemon and squeeze out the lemon juice. 2.2 Put the pre-weighed white sugar into about 500g of water, heat it to fully dissolve, and then filter it. 3.2 Wash and peel the prepared bananas, pound them into a paste, add the filtered sugar water, fully stir them evenly, and then add the fresh lemon juice and stir them evenly. 4.2 The semi-finished product after the above process is cooled, mixed with the weighed cream, put into a container and sent to the refrigerator for freezing, and the finished product is banana ice cream.
mile high slindaes
[1] Apple ice cream material: 500g of apples, 0/50g of sugar/kloc, and 2 bottles of fresh milk.
Technology: Wash the apple, peel and core it, cut it into thin slices, stir it into slurry, add white sugar and1000g boiling water, add boiled milk, stir it evenly, pour it into a container, cool it, and freeze it in the refrigerator.
Features: the fruit is fragrant and delicious.
[2] Banana ice cream material: 750g banana, lemon 1 piece (or a small bowl of lemon juice), 450g cream and 450g sugar.
Technology: clean and cut lemon 1 only, and squeeze juice for later use; Add1500g water to white sugar, boil and filter; Peel bananas and mash them into mud, add sugar water and mix well, then add lemon juice, mix with cream after cooling, inject them into molds and freeze them in the refrigerator.
Features: Delicious and fragrant, with unique flavor, helping digestion, clearing fire and relaxing bowels.
[3] Ingredients of sherbet ice cream: milk 400g, sugar 100g, corn flour (or rich flour) 100g, sherbet (strawberry, pomegranate, almond and mint, etc.) 100g, and whipped cream 50g.
Technology: Pour corn flour (or rich strong flour) into half a cup of cold milk and mix well. Add sugar to the remaining milk and heat it together. Add the prepared corn flour and keep stirring. Cook for 10 second. When the milk thickens, turn off the fire and stir for a while. After cooling, add sherbet and fresh cream, put it in the refrigerator and coagulate.
[4] Huoshao ice cream
This ice cream is delicious when eaten, and it is even more interesting at night, just like a burning snow mountain, with rich wine flavor and unique flavor.
Ingredients: long cake 1 piece, 4 egg whites, 25g rum, a little sugar, and an appropriate amount of ice bricks.
How to make it: If you have an oven, it is not complicated to make homemade ice cream on fire. Take a long cake (or bread) 1 piece, and take several spare pieces (the size is appropriate to tightly wrap the ice bricks) according to the thickness of 5 mm. Put 4 egg whites in a clean bowl, add a little sugar, and beat until it bubbles. Take another long pot, put a piece of cake in the center, put in ice bricks, wrap the rest of the cakes in ice bricks, pour in egg white and wrap them evenly. Then put half an egg shell on the egg white, bake it in the oven for half a minute, then take it out, pour 25 grams of rum or brandy into the egg shell (high-quality white sprinkling is also acceptable), light it on the table, and take out the egg shell, and serve.
Operation key: Before the long pot enters the oven, the oven should be heated in advance, otherwise the temperature in the box is not high and the egg white is difficult to mature. In addition, the baking time should not be too long, and the operation speed should be fast, otherwise it is easy to melt the ice bricks.
[5] Method of making chocolate ice cream
1, add 4 tablespoons of sugar to 4 egg yolks, and beat them clockwise to milky white, which takes about 5 to 10 minutes.
2. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate are used), and stir until the chocolate is cooked, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolk and stir while adding it (otherwise the egg yolk will be cooked).
4, then cook it with a little fire, you can (there may be egg yolk in this process, it doesn't matter).
5, after cooling, put it in the refrigerator for freezing (you should use an ice cream machine to stir before freezing, even if you don't have it, you will be exempted), and you should take it out and stir it several times in the middle.
6. When it is not completely frozen, it can be used as a milkshake.
[6] homemade rice ice cream
Ingredients: rice 100 g, milk 200 g, 3 tablespoons of whipped cream, 3 tablespoons of sugar.
Practice: put the materials in the blender and then freeze them.
[7] Melon Yogurt Ice Cream
Ingredients: Cucumber 1 piece, yogurt 200g, whipped cream 100g, honey 1 tablespoon, and 2 tablets of gelatin.
Practice:
1. Cut the pumpkin in half, dig out the pulp with a ball digger for later use, and take out the whole pulp for the other half, then mix the pulp with a little yogurt.
And a little whipped cream, beat it into a paste with a blender, then add honey and beat it.
2. After the gelatin is melted in water, add yogurt in several times, mix well, then pour it back into the blender, add the remaining fresh cream and mix well.
3. Pour (2) into an ice cream blender and stir until it is solidified.
4. Pour out the frozen ice cream, add the melon balls and mix well, then fill them back into the melon, and decorate them with melon balls and mini tomatoes.
[8] vanilla ice cream
Source: King of Life Wisdom
Preparation: fresh milk 100CC, whipped cream 120CC, one egg yolk, appropriate amount of sugar, vanilla extract (vanilla slice 1 pressure)
A little broken.
Practice: After evenly stirring, pour into a sealed container.
[9] homemade ice cream
Ingredients: fresh milk 100CC, whipped cream 100CC, one egg yolk, proper amount of sugar and a little vanilla extract.
Practice:
After stirring evenly, pour it into a sealed bag (be sure to seal it), put ice cubes and dehumidified water into another plastic bag (be sure to dehumidify the bucket), put the sealed bag of materials into the ice cube bag, and shake the ice cube bag vigorously for five minutes to finish.
[10] low-calorie ice cream
Ingredients: egg white (about two servings), peanut sugar powder (about two spoonfuls).
Practice:
1. Beat the egg whites until fluffy.
2. Add peanut sugar powder and mix well. Then pour the stirred ingredients into the container, and then put them in the refrigerator for freezing (about 5 hours). You can eat them when finished!
PS: The taste can be changed according to personal preference, such as green tea powder, vanilla powder and sesame powder.
Remarks: No water or salt is allowed in the production process, and it is better to dry fine powder.
[1 1] Pie skin ice cream
Ingredients: egg yolk, ice cream, whipped cream and a slice of frozen pie.
Practice:
First, spread the egg yolk on the pie skin, put it in the oven and bake it until the pie skin is golden yellow and looks like a pengpeng. Then, cut the pie skin evenly from the middle (into two pieces), then wrap the ice cream and whipped cream into the pie skin as stuffing, and then cover the pie skin to eat!
[1 1] fried ice cream
Ingredients: puffs, one whole egg, water 100cc, flour150g.
Making batter: first mix eggs, water and flour and stir them evenly.
PS: The batter should be sticky.
Practice:
First, freeze the puffs in the refrigerator (about five hours), then wrap the frozen puffs in batter, then put them in an oil pan and fry them with strong fire. When the surface is fried to golden brown, they can be taken out for eating.
[12] homemade tricolor ice cream
Ingredients: biscuit (candy OR fruit), empty milk box (pudding cup), 50g of fructose, milk (juice) 100cc, whipped cream 100cc.
Practice:
First, pour fructose and whipped cream into the empty milk box, then close the milk box mouth, then shake it to make it even, then pour the milk into the empty milk box, then close the milk box mouth, then shake it to make it even, finally put in biscuits (tear them into small pieces), then close the milk box mouth, then shake it to make it even, and then put it in the refrigerator for about six hours before taking it out.
[13] Home-made ice cream
ice milk
Raw material formula: fresh milk 500g cream12.5g white sugar150g egg yolk100g edible vanilla extract.
Production method:
Add the weighed white sugar into the egg yolk and mix and beat. Slowly pour the boiled fresh milk into the mixed liquid of sugar and egg yolk, fully stir and make it uniform, then move it to another container, slowly heat it with low fire to keep the temperature at 70 ~ 75℃, constantly stir, then stop heating, and then filter it with a fine sieve (or clean gauze) when the temperature gradually drops until it has a certain consistency, and then add cream and edible herbs essence to the filtered liquid after cooling, and then pack it into another clean and hygienic container for freezing. The frozen ice milk can be eaten immediately. You can also add processes and accessories to make tri-color and nut ice cream.
[14] Method of making nut ice cream
Main raw materials: fresh milk, cream, nut paste, white sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut paste, 0.15 kg of white sugar, 0.1kg of egg yolk, and trace of edible essence. Add a small amount of hot milk to the weighed nut paste and make it into a thin paste for use. Put the weighed white sugar into the egg yolk and stir it evenly, then add the thin paste nut paste milk and stir it evenly; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and freeze it in the refrigerator.