How to make three color ice cream, how to make three color ice cream

Tricolor ice cream recipe:

Ingredients. 3 eggs 2-3 fresh strawberries.

200ml of whipped cream

Accessories. 80 g of sugar 200 ml of milk

A piece of Dove milk chocolate.

Steps to make tricolor cup ice cream.

1.Remove the three egg yolks.

2.Add 30 grams of sugar in three divided portions.

3.While adding sugar, beat the yolks with a whisk.

4.Beat the egg yolk until it is slightly whitish.

5.Boil the milk, not boiling, until small bubbles begin to bubble around the side of the pot.

6.Pour the egg yolk liquid into the milk.

7.Cook over low heat, stirring with a wooden spoon while adding 30g of sugar.

8.Note that when boiling egg yolk milk paste, the paste will have a process from thick to thin and then thick, stir while observing, and then the degree of thickness is OK, do not boil, otherwise it will become egg drop soup. Once cooked, let it cool naturally.

9.Prepare the other ingredients, melt the chocolate in hot water, puree the strawberries, and leave some of the pulp.

10.Add 20g of sugar and beat whipped cream until 6 fills.

11.Divide the egg yolk paste into three portions, two of which are added with strawberries and chocolate.

12.Add the whipped cream to three servings of egg yolk paste.

13.Place the container in the refrigerator.

14.After freezing for 40 minutes, take it out and stir, add the fruit if there are fruits, and then stir every 40 minutes, about 4-5 times later.

15.Then make the finished product into the shape you want! I used the built-in locket to make the container.

The so-called ice cream is three kinds of ice cream that are blended together.

<>Chinese name

Three-color ice cream.

Type

Dessert. Taste

Sweet and tasty. Raw materials

Cocoa powder. Ingredient formula: 15 grams of cocoa powder, 5 grams of sugar, 30 grams of strawberry jam, 750 grams of milk ice cream, and trace amounts of food coloring.

Ant Feng How to make it:

1.After 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 smouldering syrup into the chain and 250 grams of milk ice cream for later use.

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.

1. Prepare the materials.

2Stir the milk, egg yolk and sugar well and turn on low heat.

3. Pay attention to stirring, Li Qi until the custard becomes thick, you can hang the paste on the spoon, turn off the heat.

4. Quickly pour in the whipping cream to cool down.

5. Put the finished custard into three containers.

6 Pour a few drops of vanilla extract into one of them and stir well. Served as a vanilla-flavored ice cream milk batter.

7Mix 2 teaspoons of cocoa powder with 2 teaspoons of warm water.

8Pour into one of the custard and stir well to make a chocolate ice cream batter.

9Mix 2 teaspoons matcha powder and 2 teaspoons of warm water.

10Pour in one of the custard and stir well to form a matcha-flavored ice cream custard.

11Three flavors and three colors of ice cream are ready.

12Put it in the freezer compartment of the refrigerator and take out the sparrow every hour to stir it once, stirring a total of three times, and the taste is better. Freeze for more than 6 hours. When eating, you can take it out and put it in the refrigerator for more than ten minutes.

Tips. 1.If you're only eating plain custard ice cream, the fourth step is done, just freeze it in the refrigerator.

2.The preparation of custard is very important, be sure to keep it on low heat, and pay attention to stirring.

3.Vanilla extract can also be replaced with vanilla clips better, except that the vanilla clips should be heated in milk before strained.

4.The taste can be adjusted according to your own needs.

5.Place in the freezer compartment of the refrigerator and stir every hour.

Kitchen utensils used: whisk, cooking pot.

Ice cream is made from drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. As the main raw material, and add an appropriate amount of food additives. It is made by mixing, sterilization, homogenization, maturation, freezing, hardening and other processes. and volumetric expansion.

Milk ice cream: Ice cream made mainly from "cream", which has a smooth and refreshing taste, but also has the high calorie of cream.

Yogurt ice cream: An ice cream dessert made with yogurt ice cream powder or pulp and made with a yogurt ice cream machine. Rich in live probiotics to help boost immunity. Now it is popular in Europe and the United States, and it is also becoming popular in China.

Fruit and vegetable ice cream: soft-serve ice cream made from "fresh milk and fresh jam".

Sundae ice cream: A soft-serve ice cream made from milk, candy meat, juice, jam, and cream (some sundaes also have egg yolks). Available in strawberry, cherry, chocolate, peach, and other flavors.

Extended information: The main nutrients in ice cream are sugar and fat.

Ice cream contains sugar and consists of lactose from milk, various fruit juices, fructose from fruit pulp, and sucrose. Among them, organic acids, tannins and multivitamins provide the body with the nutrients it needs.

The fat contained in ice cream mainly comes from milk and eggs, and there is more lecithin, which can release choline, which helps to improve one's memory. The fat-soluble vitamins in fats are also easily absorbed by the body.

Domestic ice cream is mainly composed of three ingredients, fat 7% 16%, sucrose 14% 20%, protein 3% 4%.

Tools 4 egg yolks, 250ml of whipping cream, 300 grams of strawberries, 100 grams of sugar, 40ml of water, half a lemon. Step Method Wash the strawberries and remove the stems, take half of them and put them in a juicer to beat into juice, squeeze in the lemon juice and stir well. The remaining half of the strawberries, cut into small cubes and set aside.

Pour 100g of white sugar into 40ml of water and boil to 115 degrees (the water is small and slightly viscous).

When boiling the sugar water, beat the egg yolks, then pour in the boiled sugar water little by little, and continue to beat until the color becomes lighter and the temperature decreases.

Beat the whipping cream until 6 rounds.

Mix the whipped cream, cooled egg yolk, strawberry juice and diced strawberries.

Pour into a container and freeze in the refrigerator for more than four hours until frozen, without stirring during the process.

Precautions 1: Adding lemon juice to strawberry juice can improve the brightness and fragrance, or it can not be added.

2. Boiling sugar water to 115 degrees is not easy to control, if there is no thermometer, use chopsticks to dip a drop of water into ice water to form a soft ball. Remember to be soft when pinched by hand, if it is hard, it is overcooked and the temperature is too high. The sugar water is too hot and will clump when the egg wash is poured in.

3. There is a simpler way to observe that after the water is boiled, there are many small bubbles in the sugar water, and the water is a little viscous.

4. When pouring sugar water into the egg mixture, pour it in with a very fine stream of water, and do not pour it all at once. And be careful to pour the sugar water into the egg mixture, and do not touch the whisk or the container containing the eggs.

5. In order to prevent clumping when the sugar water is poured in, you can put the container of beating egg yolk into a hot water basin and beat it with hot water.

6. Bomb ice cream does not need to be stirred during the freezing process, and the finished product is very delicate.

7. This kind of ice cream can be poured into the small cake mold for freezing, after taking it out of the refrigerator, cover the cake mold with your hand, and you can easily get rid of the film.

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

This ice cream is really a bit hard to make.

How to make a simple version of ice cream. Want to make your own ice cream but are afraid of trouble? In fact, many simple versions of ice cream can be made with only a small amount of ingredients, and even an ice cream maker is not needed.

How to make ice cream? Come and get it

1. Beat two eggs and take the yolk. Add a small amount of lemon juice to the egg yolk and pour in 50g of sugar. Beat with a blender until white foam appears.

2. Then add the hot milk while stirring, return the egg milk to the pot to heat, add a small amount of salt and pour it out to cool.

3. Whip the whipping cream to 9 percent, and you can pull out small sharp corners. Add the whipped cream to the custard and stir to combine.

4. Take your favorite fruit to make juice, use matcha powder to make matcha, and then pour the juice and matcha into the freshly made milk egg liquid, and the ice cream is ready.

5. Pour different flavors of ice cream into the ice tray, freeze in the refrigerator for more than 4 hours, remove from the ice groom, and arrange on a plate.

There are many ice cream flavors: vanilla, chocolate, strawberry, lemon, coffee, tiramisu, lemon, walnut, almond, caramel, mint, walnut, watermelon, cantaloupe, pineapple, mango, kiwi, orange, blueberry, coconut, green apple, blackberry, pear, peach, banana, Malaga wine, cookies, yogurt, raspberry and many more. There are 37 kinds of creamy flavors, green tea, taro, oranges, peaches, green apples, and plain flavors.

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

Japanese matcha ice cream.

Ingredients: 200 grams of milk, 150 grams of whipping cream, 2 egg yolks, 80 grams of sugar, 15 grams of matcha powder, 15 grams of cornstarch.

Preparation of Japanese matcha ice cream.

1.Place half of the sugar and matcha powder in a basin and mix well.

2.Mix the other half of the sugar with the egg yolk and stir until the egg yolk is light yellow, and add cornstarch to mix well.

3.Put the whipping cream and milk together in a thick-bottomed milk pot and boil over low heat, pour into the matcha sugar powder, and when it is not particularly hot, pour the matcha milk into the egg yolk liquid, stirring constantly while rinsing to cool down, so as not to burn into egg drop soup.

4.Pour the matcha milk yolk paste into a small thick-bottomed milk pan and stir in a circular motion over a slight heat to avoid sticking to the pan. Look at the pot The milk paste in the pot has thickened, and the milk paste on the spoon can be drawn out of the line, and the heat can be turned off immediately.

Never boil until boiling. Cool the milk paste in cold water.

5.Cover the cool milk paste with fresh wax and put it in the refrigerator for more than two hours, see that both sides are hard and the middle is slightly soft, take out and stir evenly with an electric whisk at low speed, and then wrap it in plastic wrap and put it in the refrigerator to freeze. Repeat more than three times and store in a sealed container.

Tip 1: Don't boil the egg yolk paste, otherwise the egg drop soup will be irretrievable. 2. Before eating ice cream, it is best to move it from the freezer to the refrigerator for 10 minutes, and the taste will be soft.

Honey ice cream.

Ingredients: honey, egg yolk, milk.

Preparation of honey ice cream.

1. Beat the honey and egg yolk and stir well.

2. Heat the milk until it is about to boil, turn off the heat, and pour 1 into the hot milk.

3. Heat the minimum heat and stir continuously until you can hang the spoon and turn off the heat to cool.

4. Beat the whipping cream until the volume becomes significantly larger, and the whisk will naturally fall on it.

5. Add to the cooled custard and stir well.

6. Pour the crisper box and freeze it in the refrigerator.

7. Take out and stir every 1-2 hours, and repeat 3-4 times.

Mango ice cream.

Ingredients: 100cc of cold boiled water, 100g of caster sugar, 300g of mango pulp, 400cc of milk, 200cc of fresh cream

Method 1Warm the cold boiled water slightly, add caster sugar and mix to dissolve.

2.Cut the mango flesh into small cubes and puree it in a juicer with the sugar water from Method 1.

3.Mix the mango puree with the milk, then whip the whipped cream (do not hard) and mix well.

4.After mixing, pour into a flat-bottomed stainless steel dish (you can add an appropriate amount of diced mango) and put it in the freezer.

5.After freezing for 2 hours, take it out and dig it loose with a spoon, stir in air, and continue to freeze until you like it until it is soft and hard.

Ingredients: 6 kg of fresh milk, kg of sugar, 60 eggs, 60 grams of seaweed, 500 grams of fresh cream, 50 grams of vanilla powder, 50 grams of bayberry, 50 grams of oranges, 50 grams of pineapple, 50 grams of bananas, 50 grams of flavor or chocolate, a little food coloring.

Method: First, the tools and containers used to make ice cream are sterilized and sterilized.

Next is the ingredients, open the eggs, take the egg yolk and fresh milk and mix evenly, then add granulated sugar and dissolved seaweed, heat to 75 for 15 minutes, filter through a 120 mesh copper wire sieve and cool, add fresh cream, food coloring and flavor at 4 o'clock, start the homogenizer to homogenize.

Then the next is freezing, the homogeneous raw materials are loaded into the sterilized mold and sent into the freezer, the temperature is controlled at minus 12, frozen for 20 minutes, and the raw materials are puffed to 40%, and finally packed into the packaging box.

Finally, for hardening, put the box of ice cream into the refrigerator of the minus 12 freezer, leaving a gap of about one centimeter between each box, and after 4 to 5 hours, it will be the finished product.

Ice cream is of good quality and nutritious, making it a great way to quench your thirst in summer.