How to make ice cream with cheese, how to make snowflake cheese ice cream

This ice cream is the easiest of all the ice creams I've ever made, but it freezes very slowly and nearly twice as long as a regular one. But it's really easy to do, because you don't have to boil egg milk milk, which is very trouble-free.

Ingredients: 250 grams of cream cheese, 200 grams of yogurt, 60 grams of sugar, 1 teaspoon of vanilla extract, 50 grams of strawberries diced, 100 ml of fresh cream (or milk), 2 sweet biscuits broken into pieces.

Combine cream cheese, yogurt, sugar, vanilla extract and stir to combine.

Add the diced strawberries and whipped cream (or milk), continue to stir well, and freeze for 4-5 hours. Stir thoroughly every 1 hour.

Once frozen, stir in the crushed biscuits and continue to freeze for 1 hour.

So it's best to do it in the morning on weekends so you can have a creamy ice cream in the afternoon.

You can also use milk without whipped cream, because there is already cream cheese and yogurt, which are very thick.

Make it as you like and put it in the refrigerator

Summary. First, use an ice shaver to shave the frozen ice and shave it into snowflake-like crushed ice.

Put the crushed ice in the cup and add the wheat kernels, sesame seeds, peanuts, and hawthorn.

Finally, just pour the juice on top, stir well and serve.

When making, fresh milk, cold boiled water, white sugar, etc. are poured into the iron cylinder (the time-honored ones also add the secret flavor recipes of each family). Then wrap the belt around the upper end of the outer skin of the iron cylinder, and use human power to repeatedly pull the belt to rotate the iron cylinder, and the water droplets in the cylinder freeze.

In order to prevent it from forming ice cubes, the producer has to use a bamboo chip to remove the ice layer on the inner wall of the cylinder many times, so that the cylinder remains semi-liquid, that is, the state of "cheese". The iron cylinder rotates in the ice cubes of the wooden barrel, and the more it turns, the more "glutinous" it becomes, until it is in the shape of thick millet porridge.

How to make snowflake cheese ice cream.

Good evening, dear.

Thank you. 1 5 First of all, use an ice shaver to shave the frozen ice and shave it into snowflake-like crushed ice. 2 5Put the crushed ice in a cup and put in the wheat kernels, sesame seeds, peanuts, and hawthorn.

3 5 Finally, just pour the juice on it, stir it well, and then you can eat. 4 5 When making, pour fresh milk, cold boiled water, white sugar, etc. into the iron cylinder (the time-honored ones also add the secret flavor recipes of each family). Then wrap the belt around the upper end of the outer skin of the iron cylinder, and use human power to repeatedly pull the belt to rotate the iron cylinder, and the water droplets in the cylinder freeze.

5 5 (in modern artificial refrigeration, it will be changed to electric refrigeration) In order to prevent it from forming ice cubes, the producer should use a bamboo chip to remove the ice layer on the inner wall of the cylinder many times, so that the cylinder remains semi-liquid, that is, the state of "cheese". The iron cylinder rotates in the ice cubes of the wooden barrel, and the more it turns, the more "glutinous" it becomes, until it is in the shape of thick millet porridge.

Hope it helps.

Have a great day.

How does Tutor Xiaoyu do it?

1: Find a glass crisper of just the right size and pour in the milk.

2: Pour in sugar water again3: Put ice in the refrigerator overnight4: Take it out for 10 minutes the next day, it's better to take it out later5: After taking it out, put it in the food processor and beat it with a knife to get super fine. Simple.

Ingredients

4 eggs, 400 grams of milk. 200 grams of cheese, 150 grams of sugar, 250 grams of cream.

Steps:

1. Prepare the required raw materials.

2. Pour 300 grams of milk into the milk pot, bring to a boil over low heat, and remove from heat.

3. Add 150 grams of caster sugar to the egg yolk and stir well with a whisk.

4. Slowly pour the boiled milk into the egg yolk paste in small amounts, stirring well as pouring.

5. Heat the stirred milk and egg yolk liquid in hot water until thick (about 85 degrees), leave the hot water and set aside.

6. Add 40 grams of caster sugar and 100 grams of milk to the cream cheese, stir together in hot water until smooth and delicate.

7. Mix the egg yolk milk paste with the cream cheese paste and mix well.

8. Strain the mixed egg yolk milk cheese paste through a sieve and let it cool.

9. Pour the animal whipping cream into a basin and beat it with an electric whisk until it is wet and foamy.

10. Pour the cheese egg yolk paste into the whipped cream in batches, stir well to become a cheese ice cream paste, cover with plastic wrap and freeze in the refrigerator until semi-coagulated, and take out.

11. Stir with an electric whisk for about 3 minutes, and continue to freeze in the refrigerator for about 1 hour.

12. Repeat steps (10) and (11) 4-5 times, after the last stirring, pour the ice cream paste into a clean crisper box, close the lid and continue to freeze until solidified. Put it in the refrigerator for about half an hour in the refrigerator before eating, and thaw it slightly.

Cheese popsicle preparation

How to make it:

Ingredients

50 grams of milk, 100 grams of cheese, 150 grams of whipping cream, 2 egg yolks, 50 grams of caster sugar

Method

1.Add caster sugar to the egg yolk.

2.Beat it with an electric whisk until the batter is thick and light.

3.Pour the milk into a small saucepan and heat over low heat until slightly boiling.

4.Immediately after turning off the heat, pour into the egg yolk, noting that you need to stir as you pour.

5.Continue to beat well until you are done pouring to make egg yolk milk liquid.

6.Take the cheese that has been softened at room temperature.

7.Beat with an electric whisk until it is smooth and delicate.

8.Pour the egg yolk milk liquid into the cheese and stir as you pour.

9.Beat well until finally to make a cheese yolk paste.

10.Place the whipping cream on an ice pack and beat it until it is wrinkled.

11.Pour into the cheese egg yolk paste.

12.Mix well to create an ice cream paste.

13.Take the ice cream bucket and install the shifter and mixing blades.

14.Pour in the ice cream batter.

15.Load the ice cream tub into the bread maker and fix it, select the IMAX program, set the time for 25 minutes, and start the program.

16.At the end of the program, the ice cream is soft and can be eaten as is.

17.Ice cream can also be loaded into popsicle molds.

18.Insert the popsicle, put it in the freezer compartment of the refrigerator, freeze it, and then remove it from the mold and serve.

Ingredients: 250g cream cheese

15g of honey, 65g of white sand sugar

300g of milk

200g of whipping cream

Fresh blueberries (or frozen blueberries) 80g

Cut the cream cheese into small pieces and place in a mixing bowl, cover with plastic wrap and microwave for 20 seconds until the cream cheese is softened.

2.Add 15g of honey and 65g of caster sugar and stir well with an egg whip.

Milk is warmed in the microwave, a small amount is added to the previous step many times, each time it must be completely stirred evenly and then added to the next time, all the milk is added and stirred evenly, filter the cheese milk solution as a whole with a strainer, cover the surface of the container with plastic wrap, and send it to the refrigerator for more than 2 hours.

4.Add 200g of whipped cream to the refrigerated cheese milk solution and stir well, pour it into the cold storage barrel of the frozen ice cream machine, stir for 20 minutes and put it out, mix in 80g of blueberries and eat, or send it to the refrigerator for more than 4 hours, wear it thoroughly and dig the ball.

Cream cheese 250g

Honey 15g

65g of sugar

Cow Closed Milk 300g

200g of whipping cream

Fresh blueberries (cavity or frozen blueberries) 80g

Blueberry cheese ice cream preparation.

250g cream cheese cut into small pieces and put in a mixing bowl, cover with plastic wrap and simmer in the microwave for about 20 seconds until the cream cheese is soft.

Add 15g of honey and 65g of caster sugar and stir well with an egg whip.

300g of milk is warmed in the microwave, a small amount is added to the previous step many times, each time it must be completely stirred evenly and then added to the next time, all the milk is added and stirred evenly after filtering the cheese milk solution as a whole with a strainer, covering the surface of the container with plastic wrap and preparing shirts, and sending it to the refrigerator for more than 2 hours.

Add 200g of whipping cream to the refrigerated cheese milk solution and stir well, pour it into the cold storage barrel of the frozen ice cream machine, stir for 20 minutes and put it out, mix in 80g of blueberries and eat, or send it to the refrigerator to freeze for more than 4 hours, wear it thoroughly and dig the ball after freezing hard.

Material. 200 g cream cheese, 200ml yogurt, 100ml milk, 30 g sugar, 50 g blueberry jam.

Method1. Cut the cream cheese into small pieces and soften at room temperature.

2. Pour in the sugar and beat with a whisk until smooth.

3. Pour in the yogurt and stir until smooth.

4. Pour in the milk and stir well.

5. Add the blueberry fighting jam and stir well.

6. Pour into a container and freeze in the refrigerator. Stir well every hour, for a total of times.

7. When stirring at the end, you can divide a part and add some biscuit crumbles and mix well.

Tips. 1. The taste is sweet and sour, I like it very much. If you like something sweeter, then add some sugar to the cup.

2. There are no eggs, so there is no need to worry about the disinfection of raw eggs.

3. Add crushed biscuits, which is a very good try.

4. Don't forget, take it out of the refrigerator and let it sit at room temperature for a while before digging it up.

1. Cut the cream cheese into small pieces and soften at room temperature for later use.

2. Pour in the sugar and beat with a whisk until smooth.

3. Pour in the yogurt and stir until smooth.

4. Pour in the milk and stir well.

5. Add the blueberry jam and stir well.

6. Pour into a container and freeze in the refrigerator. Stir well every hour, for a total of times.

7. When stirring at the end, you can divide a part and add some biscuit crumbles to imitate and mix well.

Tips. 1. The taste is sweet and sour, I like it very much. If you prefer something sweeter, add some more sugar.

2. There are no eggs, so there is no need to worry about the disinfection of raw eggs.

3. Add crushed biscuits, which is a very good try.

4. Don't forget, take it out of the refrigerator and let it sit at room temperature for a while before digging up.

Homemade ice cream cheese is delicious and simple.

Summer is coming, now teach you how to make your own ice cream cheese (it's easy to learn!). Material Preparation:

1. Milk 2. A bag of marshmallows (bagged, sold in major supermarkets) 3. Fruits (the type is not limited, depending on personal favorites).

Method: 1. Pour the milk into the pot and heat it.

2. Pour the marshmallow into the pot and stir to melt.

3. When 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 the container containing 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).

After an hour, the ice cream cheese is ready when it comes out of the freezer!

The characteristics of this ice cream cheese are:

1. The production method is simple.

2. The prepared ice cream cheese is like jelly, crystal clear, and the feeling in the mouth is also very jelly, slightly sweet, slippery, and very delicious.

The practice of rotten ice cream.

Ingredients: 1/2 cheese, 100ml cream, 50ml milk Seasoning: 1 tablespoon of powdered sugar, 2 tablespoons of sugar, 2 tablespoons of cocoa powder 1

Wrap the cheese tightly in clean gauze 2Put a small drill board on top of the cheese, put a bowl of water on it, press it for about an hour and a half, and press the water out of the cheese 3Mix the cream with powdered sugar and beat with a whisk to initiate 4

Put the cocoa powder, milk, sugar in a pot and mix wellMix the cheese with step 4 in a blender 6Mix step 3 and step 5 well, put it in the refrigerator and freeze it, take it out and turn it every 30 minutes, repeat it 4 times, and you can do it for 2-3 hours in quick-freezing mode Cooking tips 1. The cheese must be wrapped tightly with gauze, otherwise it will be easy to disperse, and the water will not come out easily.

2. When pressing the cheese, it is best to put it on a plate and move it to the sink to prevent the bowl from spilling water. 3. The taste of ice cream can be adjusted according to your preference. 4. Don't freeze for too long, otherwise it will affect the taste.