How do you make artisanal ice cream? Please, 3Q

Homemade ice cream (4 types) 1. Milk ice cream Raw material formula 500 grams of fresh milk 150 grams of white sugar 100 grams of egg yolk Edible vanilla essence Recipe Add the weighed white sugar to the egg yolk and mix and whip. Then slowly pour the boiled fresh milk into the mixture of sugar and egg yolk, fully stir and mix evenly, move to another container and slowly heat it with a slight fire to keep the temperature at 70 75, stir constantly, and then stop heating, when the temperature gradually drops until it has a certain consistency, then filter it with a fine mesh sieve (or clean gauze), and then add cream and edible herb flavor after the filtrate is cooled, and then put it in another clean and hygienic container for freezing, (its volume is increased by 30 50% compared with the original). Frozen milk ice cream is ready to be eaten.

You can also add processes and accessories to make tricolor and nut ice cream. 2. Three-color ice cream Raw material formula 15 grams of cocoa powder 5 grams of white sugar 30 grams of strawberry jam 750 grams of milk ice cream Food coloring trace Production method 1After adding water with 50% of the weight of the sugar to the weighed white sugar, it is heated to fully dissolve the sugar, then filtered, and then cocoa powder is added, and fully stirred and evenly mixed, so that cocoa syrup is preliminarily made.

Pour the cocoa syrup prepared according to the above method into 250g of milk ice cream and set aside. 2.In addition, weigh 250 grams of milk ice cream, add strawberry jam and coloring, and mix evenly for later use.

At the same time, add a little vanilla flavor to the remaining 250 grams of milk ice cream, and fully mix evenly for the next process. 3.The above three kinds of ice cream with different colors and flavors are put into hygienic and clean containers prepared in advance, and sent to the refrigerator for freezing, and after freezing, it becomes a beautiful three-color ice cream.

3. Nut-based ice cream Ingredient formula 75 grams of nut butter 1 kg of milk ice cream Production method 1Add a small amount of hot milk to the weighed nut butter and make a thin paste for later use. 2.

According to the method of making milk ice cream, before adding hot milk to the egg yolk, add the nut milk paste and stir well, and set aside. 3.The mixture is packed into a container and frozen, and the finished product is nut ice cream.

4. Banana ice cream Raw material recipe Banana (ripe without mold) 500 grams Half a lemon fruit 300 grams of white sugar 300 grams of cream Production method 1Rinse the lemon and squeeze out the juice firmly. 2.

Put the pre-weighed sugar in about 500 grams of water, heat it to dissolve it thoroughly, and then filter it. 3.Wash and peel the prepared bananas, mash them vigorously into a sauce, add the filtered sugar water, stir well, and then add the fresh lemon juice and stir well.

4.After completing the above process, the semi-finished product is mixed with weighed cream after cooling, packed into a container, and sent to the refrigerator for freezing, and the finished product is banana ice cream.

Milk + water, put some dried fruits such as raisins, and more ingredients to eat (what you like,) put it in a container and put it in the refrigerator.

Cook the cone, add ice cream, garnish with chocolate balls, and you're done!

The ice cream made by itself was cleaner than the one bought outside.

Cook the cone, add ice cream, garnish with chocolate balls, and you're done!

Ingredients: 200g whipping cream

Pure milk 50g

2 eggs (yolk only)

50g sugar

Lemon juice and white vinegar A few drops.

Salt a pinch (a little salt).

The practice of homemade ice cream.

Separate the egg whites from the yolks of the two eggs, only the yolk part is needed. Put 50 grams of sugar into the egg yolk, add a few drops of lemon juice or a few drops of vinegar, and stir well with an electric whisk until the egg yolk turns light yellow.

Pour 50g of pure milk into a small milk pot and heat it slightly over low heat until the milk is hot enough to bubble on the surface, then turn off the heat. While hot, slowly pour the hot milk into the beaten egg yolk liquid, stirring quickly while pouring it (note, do not let the egg yolk clump, the clump will turn into frangipani, which will affect the taste).

Then pour the custard back into the small milk pot and add a little salt. Turn on a low heat and stir quickly with chopsticks while heating (note, the smaller the heat, the better, avoid sticking to the pan) until the liquid is slightly boiled, then turn off the heat. Let cool and set aside.

Next, beat the whipping cream, and beat the whipping cream to 9 dispenses, that is, lift the whisk to show vertical sharp corners.

Pour the whipped cream into the cooled custard milk, stir well, it is ice cream liquid, (if you want to eat chocolate flavor, cranberry plum flavor, jasmine tea flavor or various fruit flavors, this step can be added to it, stir well, today this is with the cranberry flavor, the taste is very good.) Then pour the mixed ice cream into a clean container with a lid, put it in the freezer compartment of the refrigerator, freeze for more than three hours and eat, the ice is cool and delicious, hurry up and make it!

This is an ice cream that was frozen overnight and eaten the next day, and it is very delicious!

The ice cream made by itself was cleaner than the one bought outside.

Ingredients: 200g whipping cream

Eggs 4 pcs.

Condensed milk 120g

Caster sugar 30g

No need to stir the ultra-simple recipe for Häagen-Dazs ice cream.

Prepare the materials. Separate the egg whites from the yolks and place the egg whites in a water-free and oil-free basin.

Add caster sugar to the egg whites in 3 times, beat them with a whisk until they are hard to foam, and put the whipped egg whites in the refrigerator for later use.

Take out the whipping cream from the refrigerator, do not wash the whisk, use the whisk to beat until the lines appear, add the condensed milk, and beat at high speed for one minute.

Add the egg yolk, (you can add 15g of cocoa powder and an appropriate amount of milk to stir in the egg yolk and then add it, so that it will come out with chocolate flavor).

Beat with a whisk, then cut and mix well with a spatula

Add one-third of the whipped egg whites, stir evenly and add the next one, and mix all the time.

Pour the blended ice cream paste into the crisper and freeze overnight. It can also be added with a variety of jams or chocolates.

Scoop out the balls with an ice cream scoop and drizzle with strawberry juice.

Cook the cone, add ice cream, garnish with chocolate balls, and you're done!

The tutorial on handmade ice cream is as follows:

Ingredients】 4 eggs (yolk only Oh!) ), 2 bags of (pure) milk, sugar (you can add it to your taste!) Put the sugar and egg yolk together, beat it with an egg beater, and beat it until it is milky white.

Of course, you can use chopsticks without a whisk, but it will be tiring.

Pour the milk into the pan and bring to a boil. Slowly spoon the boiled milk into the beaten egg mixture, stirring as you pour. Be careful not to pour all the milk into the egg wash at once, as the eggs will be scalded and clumped by the milk.

Pour the stirred custard back into the pot, boil until slightly boiling, turn off the heat, and pour into a container to cool.

Put the cooled custard in the refrigerator and freeze the crook of the sock. It's best to stir it every two hours so that there is no ice ballast. If you have cream or strawberry jam and kilogram jam at home, you can stir it left and right in the egg mixture to make it more fragrant.

The egg yolk is beaten with sugar, the color becomes white, and the volume becomes larger.

Milk Heat a little vanilla extract over low heat, turn off the heat when it is almost boiling. Slowly pour the milk into the egg yolks, stirring as you pour. Heat the mixed custard to 85 degrees in water, then let it cool for later use.

Whip the whipping cream until dispensing, then mix with the cooled custard. Take a small portion from 5, pour in the matcha powder and stir well, then filter it several times to fully dissolve the matcha pieces, and then remove the remaining 5 and mix well.

The handmade ice cream tutorial is as follows:

1. Soak the red beans for 12 hours, then discharge 500ml of water and adzuki beans into the rice cooker and cook for 30 minutes.

2. Put an appropriate amount of sugar on the boiled red beans and stir well, let the sugar melt fully, put it in the refrigerator and let it stand for 3 hours, and then remove the red beans for later use.

3. Ingredients: 150 grams of ice cream powder, 150 grams of milk.

4. Pour warm (40 to 60 degrees Celsius) pure water in a clean container, pour in the ice cream powder, stir evenly, the ratio of water and powder is 1:2, if you want to improve the taste, you can configure the powder, milk and water in the ratio of 1:1:.

5. Stir the solution for 10 minutes, then let it stand for 15 minutes to fully puff it up, and then stir clockwise for 5 minutes to make it uniform.

6. Then put it in the refrigerator freezer for 40 minutes, take it out and stir clockwise for 5 minutes to make it even, put the erhu or spring in the refrigerator freezer for 40 minutes, and then take it out and stir clockwise for 5 minutes, (this step is done three times in total).

7. Finally, after 6 hours of freezing in the freezer compartment of ice pants, the ice cream will be formed, and you can add chocolate chips, raisins, sesame seeds, almond flour and other ingredients according to your preference.

8. By regular manual stirring, the crystals inside can be sprinkled, the ice cream tastes smooth, it needs to be softened at room temperature for a while before eating, the formed ice cream is dug out with a ball digger, put it in a bowl, and then add chilled red beans to eat.

The handmade ice cream making tutorial is as follows:Ingredients: 1 egg yolk, 20g of zero-calorie sugar, 65ml of milk, 60ml of whipping cream, 20g of condensed milk, 1 vanilla pod.

Steps: 1. Prepare the required ingredients.

2. Pour the egg yolk and sugar into the egg bowl and beat until slightly white.

3. Pour the milk into a small milk pot, cut the middle of the vanilla pod, scrape out the vanilla seeds, pour them into the milk, and cook over low heat until it is about to boil.

4. Add a small amount of boiled vanilla milk to the beaten egg yolk many times, stirring while pouring.

5. Pour it back into the pot and heat it over low heat until thick, and the scraper keeps stirring from the bottom during this process.

6. Sift into the egg beating basin and cool.

7. Add whipping cream and condensed milk and stir well.

8. Pour into the ice cream maker and turn on the "mellow" setting.

9. Prepare a beautiful cup, dig it out with a snowball spoon, and decorate it simply, a cup of classic vanilla ice cream is ready, super simple and zero failure, make it with me to welcome the summer.

10. Finished product photo.