First of all, prepare the appropriate equipment: hard ice cream machine, freezer (ordinary freezer will be much worse), frozen display cabinet (if you want to do professional hard ice cream sales, is not less)

Use of hard ice cream powder, water (or milk) modulation into a slurry, and then poured into the hard ice cream machine, open the machine cake (a professional point of the hard ice cream machine is usually 18 minutes can) complete a cake, cheap low quality to half an hour); machine automatically stops, hit the ice cream, stainless steel pots contain, into the freezer cabinet frozen; 4 hours after taking out (ideal temperature to -20 degrees below), a few minutes after the ball can be dug to eat; if it is the sale of the use of the freezer, it is placed in the freezer display cabinets, the temperature is adjusted to -13 to -15 degrees.

In the actual market, a lot of low-priced hard ice cream is made of soft ice cream ingredients, or do not add pure milk, or use a low-priced hard ice cream machine, or do not use the freezer cabinet, made out of ice cream is very hard, there is no puffing rate, digging textured texture, and the entrance is not smooth, and even there is ice slag. Therefore, the equipment and raw materials are very important, the quality of qualified hard ice cream than soft ice cream to be much more sophisticated.