Chocolate ice cream
Ingredients: 1 cup fresh cream, 1 cup whole milk, 1/2 cup sugar (if you like sweetness, please increase the amount of sugar as appropriate), 1/4 cup cocoa powder, 4 ounces dark chocolate (about 112 gram), 1/2 teaspoon vanilla extract, 4 egg yolks.
Methods:
1. Freeze the inner container of the ice cream machine in the refrigerator for more than 24 hours in advance.
2. Cut the dark chocolate into small pieces, mix it with milk and fresh cream, put it in a small pot, cook over medium heat until steam emerges, turn off the heat, and keep stirring until the chocolate is melted, put Spare side.
3. Put the egg yolks, cocoa powder and sugar into a large bowl, beat with an egg beater until the sugar is completely melted, the color of the egg batter becomes lighter, and the volume will become about 1.5 times the original size.
4. Use a spoon to scoop a spoonful of hot milk, add the egg yolk paste, and stir while stirring. After stirring evenly, add a tablespoon. Repeat this several times to remove the remaining milk. Pour half of it into the egg yolk paste and mix it evenly (this process is called “tempering” in English, and the corresponding translation cannot be found in Chinese), so as to gradually increase the temperature of the egg yolk liquid, it can avoid the excessive temperature of the milk. The egg yolk paste is made into egg drop soup.
5. Finally, mix the remaining milk and egg yolk paste completely, pour it back into the pot where the milk was boiled, and slowly heat the milk paste over low heat while stirring gently.
6. Meanwhile, take a large bowl with 1/3 of ice cubes and 1/3 of water.
7. When the milk paste is heated to 75°C, remove it from the heat, put it in a large bowl with ice cubes and water, and put it into the refrigerator. Wait for the milk paste to cool completely. (If you don’t have a kitchen thermometer at hand, you can decide whether you can leave the fire according to the thickness of the milk paste. Use a small spoon to stir in the milk paste and pick it up. If the milk paste can hang thickly on the back of the spoon. It’s fine to live on the first floor. However, this depends on experience, it is easy to cause the milk paste to be overheated or not hot enough, it is more reliable to use a thermometer.)
8. Start the ice cream machine, slowly Pour in the custard. After 25 to 30 minutes, stop, scoop the semi-frozen ice cream into the prepared container, seal it tightly, and put it in the freezer for about 3 to 4 hours.
Mocha Ice Cream
Ingredients: 1/2 cup of white sugar, 1 scoop of cocoa powder, 2 scoops of instant coffee, 2 cups of milk, 1 scoop of cornstarch, 1.5 scoops of vanilla powder, and a piece of chocolate.
Practice:
1. First, prepare a large basin of ice water for use.
2. In half a cup of milk, pour in cornstarch, stir until fully dissolved, and set aside for later use.
3. Pour the rest of the milk into the pot, add cocoa powder and white sugar, heat over medium heat, keep stirring with an egg beater during the heating process, and add instant coffee after it boils.
4. Pour the prepared milk and starch mixture into the pot, mix it with the boiled mixture, continue to cook over medium heat, and stir while boiling. Turn off the heat immediately after boiling.
5. Add vanilla powder and half of the chocolate, be careful to keep stirring with a mixer.
6. Put the pot in the prepared basin of ice water to cool down, and keep stirring the mixture while cooling down.
7. Finally, put the ice cream liquid in the refrigerator for one night. The next day, according to the instructions of the ice cream maker, pour in the ice cream liquid, and the ice cream is finished.
Nut ice cream
Raw materials: fresh milk, cream, nut butter, white sugar, egg yolk, essence, etc.
Production method:
1. Weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut butter, 0.15 kg of white sugar, and egg yolk 0.1 kg, trace amount of edible essence.
2. Add a small amount of hot milk to the weighed nut butter to make a thin paste for later use. Put the weighed white sugar into the egg yolk and stir well, then add the thin paste nut butter milk and stir well.
3. Slowly pour the boiled fresh milk into the sugar and egg yolk, add a small amount of essence, stir evenly, pour it into a container and freeze it in the refrigerator. Serve.
Peanut ice cream
Ingredients: whipped cream, egg yolk, milk, peanut butter, white sugar.
Methods:
1. Pour the caster sugar into the milk and cook on low heat until the sugar dissolves.
2. Add peanut butter and mix well.
3. Pour the egg yolks into the peanut butter, stir well, and wait for the temperature to drop.
4. Beat the whipped cream to 60%.
5. Mix the evaporated milk and the cooled peanut egg yolk evenly.
6. Pour it into a container, put it in the refrigerator for more than 4 hours until it freezes, take it out and stir every 40 minutes to 1 hour during the process.
Mango Ice Cream
Ingredients: mango, evaporated milk, cherries, white sugar, caster sugar, cherries.
Method:
1. Put the mango pulp into the food processor to make a fine paste. It takes a while to break the fibers of the mango, and the ice cream will be more delicate.
2. Chop the cherries for later use.
3. Add evaporated milk and caster sugar and beat until six or seven to distribute, and it should be able to barely flow.
4. Mix the mango puree with the evaporated milk.
5. Add chopped cherries to the ice cream lake and stir well.
6. Pour the mixed ice cream lake into the box, put it in the refrigerator, take it out and stir it every hour, the effect of stirring with an electric cake beater will be better.
Cream ice cream
Ingredients: egg yolk, milk, whipped cream, sugar.
Method:
1. Pour all the egg yolks, sugar and milk into a small milk pot, use a manual egg beater or chopsticks to keep stirring in a small heat. When it boils, remove the milk pan.
2. Quickly pour in evaporated milk, add about 0.5g of salt, stir well and let it stand until the liquid in the pot is completely cooled.
3. Filter the milk into the container, put it in the refrigerator to freeze, take it out when it is just frozen, stir once with an electric egg beater at medium speed, and put it back into the freezer.
4. After 30 minutes, take it out and continue to stir it once, and stir it every half an hour, repeating 3 times.
5. Freeze the blended ice cream completely to harden.
Milk ice cream
Ingredients: 500 grams of fresh milk, 12.5 grams of cream, 150 grams of white sugar, 100 grams of egg yolk, and a trace amount of vanilla extract.
Method:
1. Add the weighed white sugar to the egg yolk and mix and beat.
2. Slowly pour the boiled fresh milk into the mixture of sugar and egg yolk, stir well and mix well, then move it to another container and slowly heat it with low heat to keep the temperature At 70 ~ 75 ℃, keep stirring, then stop heating, when the temperature gradually drops until there is a certain consistency.
3. Then filter with a fine mesh sieve (or clean gauze), add cream and edible herbal essence after cooling the filtrate, put it into another clean and hygienic container for freezing, (its volume ratio Originally increased by 30 to 50%).
4. The frozen milk ice cream can be eaten immediately, and the process and accessories can be added to make three-color and nut ice cream.
Three-color ice cream
Ingredients: 15 grams of cocoa powder, 5 grams of white sugar, 30 grams of strawberry jam, 750 grams of milk ice cream, and trace amounts of food coloring.
Method:
1. Add 50% water by weight of sugar to the weighed white granulated sugar, heat it to fully dissolve the sugar, then filter, add cocoa powder, and mix. Mix well and mix well, so cocoa syrup is initially made. Pour the cocoa syrup prepared according to the above method into 250 grams of milk ice cream for later use.
2. Weigh 250 grams of milk ice cream in addition, add strawberry jam, coloring and prepare evenly for later use. At the same time, add a little vanilla essence to the remaining 250 grams of milk ice cream, and mix it well for the next process.
3. Put the above three kinds of ice cream liquids with different colors and flavors into the hygienic and clean containers prepared in advance, and send them to the refrigerator for freezing. ice cream.
Melon Yogurt Ice Cream
Ingredients: 1 cantaloupe, 200g yogurt, 100g fresh cream, 1 tablespoon honey, 2 pieces of gelatin.
Method:
1. Cut the watermelon in half, use a ball digger to scoop out the pulp for use in half, and take out the whole pulp for the other half, then remove the pulp, a little yogurt and a little Fresh cream, blend into a paste with a blender, then add honey and blend.
2. After the gelatin is melted in water, add yogurt one by one, stir well, then pour it back into the blender, add the remaining fresh cream and mix well.
3. Pour the above ingredients into the ice cream mixer and stir until it solidifies.
4. Pour out the frozen ice cream, add the cantaloupe balls and mix well, then fill in the cantaloupe, and decorate the top with the cantaloupe balls and mini tomatoes.
Banana Ice Cream
Ingredients: Bananas (ripe without mildew) 500 grams of lemon fruit 300 grams of white sugar 300 grams of cream 300 grams of banana ice cream Production methods:
1. Rinse the lemons and put them in Squeeze out the lemon juice and set aside.
2. Put the pre-weighed white sugar into about 500 grams of water, heat it to fully dissolve it, and then filter it.
3. Wash and peel the prepared bananas, mash them into a paste, add filtered sugar water, stir well, then add fresh lemon juice and stir well.
4. The semi-finished product after the above process is completed, after it is cooled, it is mixed with the weighed cream, put into a container, and sent to the refrigerator for freezing. The finished product is the homemade banana ice cream.
Apple Lemon Ice Cream
Ingredients: 2 pitted green apples, 1 small lemon, 1 large glass of ice water, some ice cubes, 2 cherries (optional), 2 tablespoons of ice cream (optional) Optional)
Method:
1. Push apples and lemons into the funnel of the juicer together, and squeeze the juice directly into a small jar with ice cubes.
2. Then, add ice cream (preferably to make it as round as possible) and garnish with cherries.
3. A cup of icy and delicious apple lemon ice cream is done. I hope it can bring you a touch of refreshment in the dry spring.
Tofu ice cream
Ingredients: half tofu, 100 ml of cream, 50 ml of milk
Seasoning: 1 scoop of powdered sugar, 2 scoops of white sugar, 2 scoops of cocoa powder
1. Wrap the tofu tightly with clean gauze
2. Put a small drill board on the tofu, then put a bowl of water on it, press for about one and a half hours, and press out the water in the tofu
3. Mix cream and powdered sugar, and beat with a whisk until fluffy
4. Put cocoa powder, milk, and sugar into a pot and mix well
5. Put the tofu and step 4 into a blender and mix well
6. Mix and mix steps 3 and 5, put it in the refrigerator, take it out and turn it every 30 minutes, repeat 4 2-3 hours in quick freezing mode
Simple vanilla ice cream
Ingredients: 500 grams of sugar, whole milk, 100 ml of salt ml
Method:
Put sugar, milk and salt into the container and stir well, then add the milk, fresh cream and vanilla powder mixed with cream and stir well to start making .
Cocoa ice cream
Ingredients: cocoa powder, fresh milk, cream, nut butter, white sugar, egg yolk
Method:
1. Boil fresh milk first Boil, then take most of the hot milk and mix with cocoa powder and set aside.
2. Add the remaining hot milk to the nut butter and prepare it into a thin paste for later use.
3. Put the sugar into the egg yolk and stir, then add the thin paste nut butter and milk, stir evenly.
4. Slowly pour the boiled chocolate milk into the sugar and egg yolk mixture and mix well. After cooling, pour it into the prepared bowl and put it in the refrigerator to freeze. Serve.
Marshmallow Ice Cream Cheese
Ingredients: milk, a pack of marshmallows, fruit.
Practice:
1. Pour the milk into the pot and heat it.
2. Pour the marshmallows into the pot and stir to melt.
3. After the marshmallow is completely melted, turn off the heat and pour it into a container for later use.
4. After cutting the fruit into cubes, add an appropriate amount to a container with milk marshmallows, and then put it in the refrigerator for 3 hours (it is best to freeze it in the refrigerator rather than in the freezer) indoor freezer).
After 5 or 3 hours, the ice cream cheese is ready after taking it out of the refrigerator!
Crispy Milk Cake
Ingredients: 180g milk, 60g whipped cream, 6g glutinous rice flour, 18g whole milk powder, 22g white sugar
Crispy ingredients: black Qiao 100 grams, an appropriate amount of white sugar
1. Pour milk, sugar, glutinous rice flour, and milk powder into a milk pot and heat it on a low heat, while heating, stir constantly with egg whipping! Heat until it is bubbling slightly! (Remember to keep stirring, otherwise the bottom will be easy to paste)
2. Continue heating after adding the whipped cream. During the heating period, continue to stir with egg whipping! Until the custard starts to thicken! Stop stirring! See if the milk paste is bubbling, if there is bubbles, turn off the heat
3. After the milk paste is slightly cool, pour it into the mold and put it in the refrigerator to freeze overnight. When the ice cream is frozen, put the black chocolate Add an appropriate amount of white sugar to melt, then take the frozen ice cream out of the mold, and finally infiltrate the ice cream into the melted chocolate solution, take it out, and sprinkle an appropriate amount of crushed peanuts on it!
Coffee ice cream
Ingredients: 125 grams of milk, 250 grams of whipped cream, 3 egg yolks, 44 grams of powdered sugar, appropriate amount of lemon juice, 2 bags of instant coffee powder
1. Put three Put the egg yolks in the egg beater, then squeeze some lemon juice into it, and then pour the powdered sugar into it
2. Beat the egg yolks with an electric egg beater until the egg yolks turn light yellow, then we start to cook milk. Cook over low heat until the milk is slightly bubbling.
3. Add the boiled hot milk little by little to the egg yolk liquid, pour in a little and immediately stir well with an egg pump, if added at one time If there is too much milk, the eggs will be scalded into eggs.
4. After all the mixture is done, pour the egg yolk milk back into the milk pot, and put the milk pot on the induction cooker to heat it again. Use low heat and stir with egg while heating, be sure to keep stirring to avoid sticking at the bottom. Turn off the heat when the egg yolk milk liquid becomes thick.
5. Add instant coffee powder to the egg yolk milk liquid, and then mix it evenly with egg yolk
6. We can whip the whipped cream to 8-9 distribution, that is, until the whipping head is lifted, and the cream on the whipping head shows upright small sharp corners
7 , Pour the previously mixed coffee liquid into the whipped cream bowl, and mix it evenly with a stirring technique
8. Pour the prepared ice cream paste into the container, and then cover it with a sheet Oil paper, put it in the refrigerator to freeze overnight
Oreo ice cream
Materials: 70 grams of whipped cream (the part added to the egg yolk), 1 egg yolk, 20 grams of white sugar, 110 grams of whipped cream, crushed biscuits Appropriate amount
Decoration material: appropriate amount of small biscuits, appropriate amount of almond slices, 100 grams of whipped cream, 8 grams of caster sugar
1. Mash the biscuits with a rolling pin first. The more broken the better, if you have a food processor at home, you can also use a food processor to break it up. Then roughly mix 70 grams of whipped cream with egg yolks and caster sugar
2. Then pour the mixed egg milk into the milk pot and heat it with an induction cooker over low heat. Cook until the custard is slightly boiled! Be sure to use the egg beater to stir constantly during the cooking process!
3. Filter the boiled egg-milk liquid with a sieve and set aside for later use! Then beat 110 grams of whipped cream to 8 distribution.
4. Then pour the cooled custard into the whipped cream bowl, stir evenly with a spatula, after stirring, pour the biscuits into the cream bowl, and stir roughly with a spatula Evenly, pour it into the container and put it in the refrigerator overnight.
5. After the ice cream is frozen, let’s do the decoration part. First beat 100 grams of whipped cream and 8 grams of sugar until it reaches 8 to 9 distributions, pour in an appropriate amount of crushed biscuits and mix evenly, and then put the mixed cream into a piping bag.
6. Squeeze it on top of the ice cream at will, and finally place the biscuits and almond slices on it at will. Almond flakes must be roasted almond flakes
Fruit yogurt ice cream
Materials: 230 grams of yogurt, 1 banana, 120 grams of whipped cream, appropriate amount of blueberry jam
1. Combine yogurt, blueberries Pour jam and bananas into the food processor, start the food processor, stir and mix evenly
2. Then we beat the whipped cream without sugar into a state of 8 distributions, and beat the liquid prepared in step 1 Pour into a butter bowl.
3. Use a spatula to mix it evenly! Then pour it into a container, and put it in the refrigerator for more than 5 hours.
4. The finished product can be simply decorated on it. Delicious and beautiful
Precautions for eating ice cream
1. However, if you eat too much at one time, adverse reactions will also occur. Children are prone to abdominal pain, middle-aged and elderly people are prone to angina pectoris, and ordinary people are prone to gastroenteritis, laryngospasm and nutritional deficiencies, and may damage teeth.
2. If you eat too fast, it is easy to stimulate the visceral vasoconstriction and cause local anemia, weaken the digestive function and bactericidal ability of the gastrointestinal tract, and promote the occurrence of gastroenteritis, cholecystitis and even hepatitis , and some people will have headaches due to sudden bad stimulation of the trigeminal nerve. Therefore, people with gastrointestinal diseases and cholecystitis should not eat too fast, so as not to stimulate the visceral blood vessels, causing partial anemia, weakening the digestive function and bactericidal ability of the gastrointestinal tract, leading to gastroenteritis, cholecystitis and even hepatitis.
The ice cream is suitable for the crowd
It is suitable for most people to eat in moderation. Diabetic patients should not be greedy; people with caries, laryngospasm, coronary heart disease, anemia and hepatitis should be cautious about eating or not eating cold drinks, let alone eating too much at one time or eating too fast.
