Ingredients: about 3/4 cup of whipped cream, about 220ml of fresh milk, about 4 tablespoons of sugar, 2-3 tablespoons of corn starch, two small packets of instant coffee, and appropriate amount of raisins.

Practice: 1. whipped cream is sent to hard foam (not too hard, just pull out a small sharp corner);

2. Add the raisins to the milk and boil it slightly. Turn off the fire to make the raisins soft and big, and then take out the raisins for later use.

3. Add sugar to milk in 2, stir corn starch while cooking until it is slightly thick, turn off the heat and let it cool;

4. Add coffee to the cooled milk and mix well; 5. Add 4 into 1 and mix well;

6. Put the stirred 5 into the freezer, take it out and stir it every 40 minutes. The first two times used an electric mixer, and the last two times used a manual eggbeater. Keep stirring in one direction at a time. After four times of stirring, freeze until it is solidified and you can eat it.

Ingredients: two bananas and a bottle of yogurt. (sugar can be added if you like sweet)

Practice: 1. Press bananas into mud; 2. Pour yogurt into banana puree and stir well;

3. Pour the mold into the refrigerator and remember to stir it every half hour. 4. After stirring for three or four times, you can eat.

Italian ice cream sundae materials: milk, saffron, eggs, honey.

Practice: 1 .30 grams of milk is boiled in a pot, with a little saffron added, and boiled on low heat 10 minute;

2. Beat five raw eggs with egg whips, add soft sugar, add some honey, beat them evenly with egg whips, and pour milk juice into the eggs and beat them evenly. ?

3. put it in the refrigerator and cool it, then you can eat it. Cinnamon powder, clove powder and green tea powder can also be put in the production process, which can be decided according to personal preference.

Ice milk sundae

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. Then, the boiled fresh milk is slowly poured into the mixed solution of sugar and egg yolk, fully stirred and evenly mixed,

Moving into another container, slowly heating with low fire to keep the temperature at 70-75 DEG C, and continuously stirring;

Then stop heating, when the temperature gradually drops to a certain consistency, then filter with a fine screen (or clean gauze), add cream and edible herb essence to the filtrate after cooling, and put it in another clean and hygienic container for freezing.

(its volume is increased by 30 ~ 50% compared with the original). The frozen ice milk can be eaten immediately. You can also add processes and accessories to make tri-color and nut ice cream.