How to make ice cream Ways to make ice cream at home

The pure milk I used today, there is no sweetness in all the milk, you can also choose breakfast milk or other milk with a little sweetness, Coke feels that yogurt should be okay, but Coke has not tried it yet, try it one day and send it again.

I'm too stupid to take egg yolks, and I can't pour egg yolks from side to side like other people, so I use empty drink bottles to take egg yolks, and friends who don't know how to take egg yolks can also try to use this method to take egg yolks.

After taking out the egg yolk, add sugar according to your taste, add a little more sugar if you like it sweeter, and add less sugar if you like it light.

Then stir the sugar and egg yolk well, it is best to beat the egg yolk into a white foamy shape, because my whisk is broken, I am too tired and too time-consuming to beat it by hand, so I simply beat the sugar and egg yolk evenly, if the egg yolk is not white, it will be a little yellowish, and there is basically no difference in others.

Then we pour the milk into the pot and heat it, the purpose of this step is to evaporate some of the water from the milk, and it is also poured into the yolk to reduce the fishy smell of the eggs.

When you feel the milk, pour the milk into the egg yolk three to four times, and pay attention to stirring the egg yolk when pouring the milk, so that the egg yolk and milk are fully mixed together.

If you have cream at home, you can add a little to the stirred milk, I see that there is honey at home, add a little to it, if you like other flavors of ice cream, you can beat your favorite fruit into juice or cut into small pieces and add it, if you achieve juice addition, add a little more milk, otherwise there will be Xiaoice ballast when frozen.

After the milk is stirred, there will be a layer of foam on the surface, and we use a small spoon to remove the foam on the surface, the purpose is also to prevent ice ballast when frozen.

Then we put the frothy egg wash in the freezer compartment of the refrigerator, it is recommended that you stir every one to two hours, the purpose is to prevent the sugar from sinking to the ground when freezing, if you are too lazy to stir, you can sprinkle a little melon seeds or walnuts at this time.

The final product is like this, because the yolk is not beaten, so it is a little yellowish, but the taste is really good!

The steps to homemade ice cream are as follows:1. Pour the milk into the pot and heat it first, stop heating the milk when it is about to boil, and then leave it for a while to cool down.

2. Beat a few eggs and add some white sugar and stir, stir until milky white, mix with the previous milk and heat over low heat, during which you should keep stirring until the mixed liquid thickens and can stick to the wooden spoon to stop heating.

3. Cool the mixed liquid prepared above, add the cream, and stir into a milk egg batter. Put the custard in a container, freeze it in the refrigerator and serve.

Ingredients. Ingredients.

Pure milk. 300ml

Egg. 4 pcs.

Accessories. Sugar.

100 g salt.

Amount. Steps.

1.You need to prepare 4 eggs (only egg yolks), 2 bags of pure milk, and 2 taels of sugar.

2.Put the sugar and egg yolk together, beat it with a whisk, and beat it until milky white, that's what it looks like. Of course, you can use chopsticks without a whisk, but it will be very tiring, hehe.

Put the sugar and egg yolk together, beat it with a whisk, and beat it until milky white, that's what it looks like. Of course, you can use chopsticks without a whisk, but it will be very tiring, hehe.

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 lumpy 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. It's best to stir it every two hours so that there is no ice ballast. If you have cream at home, you can cut about 1cm and stir it in the egg mixture, so that the taste will be more fragrant.

It is generally done the first night, then left in the refrigerator for an overnight stay, and you can eat it the next day. Of course, you can also pair it with your favorite jam or fruit, and then you can use your imagination to create your own unique flavor of ice cream.

Well, it looks pretty good, so let's give it a try. It brings a touch of coolness to the family in the hot summer, which is both delicious and healthy, and both adults and children can eat it with confidence.

Homemade ice cream.

Ingredients: sugar, whipping cream, cocoa powder, milk, eggs, homemade ice cream.

1.Beat the egg yolks with sugar until creamy.

2.Add a packet of pure milk and mix well.

3.Pour the custard into a pan and heat over low heat. Stir well while heating to prevent the egg liquid from clumping and solidifying, which will affect the taste.

4.Pour in a little whipped cream and beat.

5.Divide the custard into two parts, first add one part to the cocoa powder and mix well7Do a good job of styling, hold the crisper box with your hand and shake it a few times, shake the bubbles out, and put it in the refrigerator.

Coconut milk ice cream.

Ingredients 3 egg yolks, coconut servings, 15 grams of corn flour, 150 ml of milk, 200 ml of cream, 50 grams of sugar.

Method 1: Heat the milk, and stir in a separate bowl some sugar, egg yolks, coconut flour and corn flour.

2. Leave the milk from the heat to cool, put in the stirred egg yolk liquid, heat slowly, do not boil, and leave the heat to cool.

3. In a frozen stainless steel container, whip the whipping cream and sugar.

4. Stir the whipping cream and milk egg yolk liquid and put it in the refrigerator. Take it out and stir it every 1 hour.

Material: Main material.

200 ml of milk.

200 ml of whipping cream.

2 egg yolks.

Seasoning: caster sugar.

Preparation of 50 grams of homemade ice cream.

1.Add 40 grams of egg yolk and caster sugar, stir well, add milk and mix wellHeat slowly over low heat, stirring constantly throughout the whole process, keeping the state of not opening, until the slurry is thick, turn off the heat.

3.Put the pot in cold water to cool down, stir constantly until it is not hot, sieve to get a more delicate egg milk syrup, and put it until it cools through.

4.Add 10g sugar to the whipping cream and whip slightly.

5.The whipping cream feels like the same consistency as the custard, mix the two and beat it wellCover with plastic wrap and freeze in the refrigerator, take it out every 40 minutes and stir well, stir 4 times before it can be put into a sealed box and frozen.

Ice cream can be said to be one of the favorite desserts of men, women and children, especially in the hot summer, an ice cream makes you feel refreshed, so why not try making ice cream yourself? How do I make my own ice cream? Here's how to make ice cream easily:

How to make homemade ice cream Ingredients: 3 egg yolks, 175 grams of caster sugar, 400ml of milk, 250ml of animal whipping cream, 1 2 teaspoons of vanilla extract (, 280 grams of mango puree, 25 grams of lemon juice, a pinch of salt. Method:

Pour the egg yolks, 130g caster sugar, and 400ml of milk into the milk pot and stir well.

2. Heat the milk pot over low heat and stir constantly until the liquid in the milk pot begins to boil after being heated, and remove from the heat immediately.

3. Immediately after removing from the heat, pour in all the cold whipping cream and stir well. Then, add vanilla extract and a little salt and let it cool thoroughly.

4. Peel and core the mango, weigh it, then put it in a food processor and whip it into a mango puree (beat it for a while to break all the fibers in the pulp so that the ice cream will be delicate). Add lemon juice and the remaining 45g caster sugar to the mango puree, stir well and refrigerate for 1 hour.

5. After the mixture in step 3 has cooled thoroughly, pour in the refrigerated mango puree and beat it evenly with a whisk.

6. Stir the ice cream mixture well and put it in the refrigerator to freeze. (Because this is a large portion, I divided it into two large bowls so that it is easier to whip later).

7. After the ice cream is frozen until it begins to freeze, take it out, whip it with an electric whisk for a while, and put it back in the refrigerator. After that, take it out and whip it every half hour.

8. Repeat this process, whip more than 4 times, and then freeze the ice cream thoroughly, and the ice cream is ready. The picture shows the last whipping, when the ice cream is almost freezing. Ice cream is not suitable for people.

1. Middle-aged and elderly people, children.

2. Patients with diabetic gastroenteritis, cholecystitis, hepatitis, gastrointestinal disorders and other diseases.

3. Patients with trigeminal neuralgia and headache.

360 life tips and common sense.

Homemade ice-free melt-in-your-mouth, creamy and smooth ice cream.

Material Preparation:

1. Milk. 2. Four eggs (only yolks).

3. Fruits (no limit to types, depending on personal favorites).

4. A pinch of sugar.

Method: 1. Beat the egg yolk for about 5 minutes.

2. Pour the milk into the pot and heat it.

3. Slowly pour the heat down milk into the eggs.

4. Boil the mixed milk and eggs in a pot and add sugar.

4. After cutting the fruit into cubes, add an appropriate amount to the container containing milk and eggs, and then put it in the refrigerator for 3 hours (it is best to freeze it in the refrigerator rather than in the freezer).

After an hour, the ice cream is ready when you take it out of the freezer!