Can homemade ice cream be replaced with egg whites.

No, you can't.

I have the Häagen-Dazs approach.

It's very simple, you need to prepare 4 eggs (only using egg yolks), 2 bags of pure milk, and 2 taels of sugar.

1Put the sugar and egg yolk together, beat it with a whisk, and beat it until milky white, that's it. Of course, you can use chopsticks without a whisk, but it will be very tiring, hehe.

2Pour the milk into the pan and bring to a boil until slightly boiled.

3Slowly scoop the boiled milk into the beaten egg mixture with a spoon and stir 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).

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

5 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.

I usually do it the night before, then put it in the fridge for one night, and I 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 on a hot summer day, which is both delicious and healthy, and both adults and children can eat it with confidence.

You can use cream to replace milk, and it is more convenient to replace milk with milk filial piety oil, and the taste will be better, and it will be more efficient and time-saving, and there is no difference in nature.

You can use cream instead of milk, you can whip the cream and add some white sugar, and the ice cream will taste very good.

No, milk is flowing, has no fixed fat content, and is not a substitute for cream.

To make ice cream and popsicles, cream cannot be replaced with butter, because cream and butter are very different in texture and taste, and the reason why whipping cream can be made into ice cream is also because the cream needs to be beaten into the air, and the melting point of butter is very different from that of whipping cream, so butter cannot be substituted for cream. Cream and butter are formed by separating milk, and cream is only a general term, because the water content in cream is different, so there will be light cream and cream are different. Butter is the fat in milk with a very high purity, although the ingredients in butter and cream are similar, but the content ratio is very different, and the two are completely different in usage.

In the process of making ice cream, you need to prepare white sugar, milk, eggs and egg beater, eggs need to separate the egg white from the egg yolk, put the white sugar into the egg yolk, and the egg beater needs to beat the egg white into milky white. Put the prepared milk into the pot and boil until it is slightly boiling, add some water, and wait until it boils, then pour the milk into the egg mixture. Milk is well blended with egg whites, which is the main ingredient that makes ice cream possible.

Put the evenly stirred egg milk into the pot to make a judgment and cook it again, put it aside to cool after cooking, put it in the refrigerator to freeze, and stir it every two hours during the freezing process. Cut your favorite fruit into chunks and stir well. Whipping egg whites is also a physical task, and it is best to buy a whisk to save time and have better control over the consistency.

The separation of eggs also needs to be done well, if you feel very troublesome, you can choose to buy whipping cream directly at the supermarket, so that it will be more troublesome in the process of making. Butter can be used to fry steaks and make some delicacies, but if butter is used to make ice cream, not only will it not have a milky flavor, but it will also have a worse taste.

You can't replace it with butter, because the cream is dense, but the butter is more viscous, and it can't be shaped when you make ice cream and popsicles.

No; Because for cream and butter, there is an essential difference between their two base cars, and the characteristics are also different, for the cream to say, they can effectively whip it, and then enter the air, but for cattle, its melting point and cream are more different than the sharp ant.

But sometimes it can't be replaced with butter; The main thing is that these two properties are not the same, and the taste of these two is not the same.

If you don't have whipping cream, you can replace it with milk, and here's how to do it: Beihui.

Preparation materials: 250ml of milk, 250g of mango pulp puree, 30g of sugar Production steps: 1. Milk and sugar are boiled over low heat for about ten minutes, and must be on low heat, otherwise it will overflow. The purpose is to evaporate the water.

2. Cut the mango into cubes and puree.

3. After the milk is boiled, it is cooled on ice water.

4. Mix the milk and mango puree.

5. Sieve and filter out the mango fibers. Imitation pickpocket.

6. Put in the freezer on ice for 20 to 30 minutes.

7. Put it in an ice cream bucket that has been frozen for more than 12 hours and stir for half an hour.

8. After stirring, put it in the refrigerator and freeze it for 2 hours, and you can start eating.

Cream cannot be substituted with butter. Butter, although related to whipping cream, is a very different species. Whipping cream is made for ice cream because it can be beaten into the air, whereas butter has a very different melting point than whipping cream.

What's in <> ice cream? Ice crystals: As an ice cream, how can there be no ice crystals?

The size of the ice crystals determines whether the ice cream is soft and smooth or lumpy. Ice cream with too many crystals tastes like a smoothie or shaved ice (a popsicle if it's bigger). "Freeze for xx minutes, put in a whisk mixer, freeze for xx minutes, beat"is secondary.

The crystals of the ice cream can be very coarse, and the taste and quality of the product cannot be compared to that of the ice cream machine. Dairy, fats These two things are put together because the dry fat in homemade ice cream is usually butter fat (butter, cream, milk). Dairy products give the finished product a rich, milky flavor, while fat gives the mouthfeel fuller, fuller and smoother.

Salt : A small amount of salt is added to some ice creams to accentuate the cream's creamy kernel flavor and sweetness, which enriches the flavor of the finished product. It counteracts the use of sugar as a condiment.

It cancels out the strength of the strength of the strength of the strength of the intensity. But sugar has another important function: it improves the taste of the finished product.

Compared to regular ice cream, gelatin has less fat and retains its flavor with more sugar and higher storage temperatures. So that's why ice cream isn't suitable for making at home – the freezer compartment of your home fridge is too hot to freeze; And if the freezer compartment is too cold, it will cause the ice cream to freeze hard.

One thing to note is that you shouldn't reduce the sugar in the recipe, which can affect the taste of the finished product. 5.Air:

That's right, it's air. The reason why you stir slowly during the freezing process is to make the ice crystals taper and stir in the air. The less air, the denser the finished product; The more air, the more bulging the finished product becomes.

Too little air will make the finished product too dense, but too much air will make the finished product taste bland – some ice creams on the market will feel like they will melt quickly in the mouth in order to make the finished product bigger, and too much air will mix into the product. It is said that some varieties can have air content of up to 70% or more of the raw material.

No, because the difference between the two is very big, and if you use butter instead, the taste will change completely.

No, there is no commonality between the two oils, and the final results and efficacy will be very different, and it will also make the ice cream fail.

When making ice cream and popsicles, you can choose to replace it with butter, but the texture and taste are likely to be very different from the cream, resulting in a taste that is not very good.