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What ingredients are needed to make ice cream.

1. Raw materials: 500 grams of fresh milk, 150 grams of cream, 150 grams of sugar, 100 grams of egg yolk, and trace amounts of edible vanilla extract.

2. Production method: 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.

After stirring well and mixing evenly, move to another container and slowly heat it with a slight fire to keep the temperature at 70 75, stirring constantly.

3. Then stop heating when the temperature gradually drops until it has a certain consistency. Filter with a fine mesh sieve (or clean gauze), cool the filtrate, then add cream and edible herb flavor, and put it in another clean and hygienic container for freezing, (its volume is increased by 30 to 50%). Frozen milk ice cream is ready to be eaten.

The basic ingredients for making ice cream include cream, fresh milk, sugar, egg yolk, vanilla extract, etc., and other ingredients such as chocolate, syrup, and fruit can also be added to make different flavors of ice cream.

The process of making ice cream is generally to heat the cream, fresh milk and white sugar until the mixture is complete, wait for it to cool, then add the egg yolk and vanilla extract to stir well, and finally pour the mixed paste into the ice cream machine for whisking, so that you can make ice cream with a soft taste and moderate sweetness.

For example, chocolate can be made with chocolate with higher cocoa quality chocolate as the raw material cherry mill, and then vegetable oil can be added to the ice cream by pouring the drizzled chocolate on top of the ice cream in a low-temperature chocolate shredded manner. Fruits can be made by adding a variety of fresh fruits or purees and pulps, such as strawberries, blueberries, bananas, mangoes, oranges, etc., so that the ice cream can provide more nutrition and taste experience for the human body.

The main ingredients of Naxi orange in making ice cream Lu Qing include: whipped cream, sugar, milk, egg yolk, vanilla extract, etc. Depending on the flavor of the dough, you can also add chocolate, fruits, and other ingredients.

The basic ingredients for making ice cream spikes include milk, cream, egg yolks and sugar. In addition, herbs, fruits, or other flavors can be added. Recipes for different types of ice cream and dates may vary.

Ice cream is believed to be one of the favorite foods of most people, with a pure milky flavor and delicate and smooth taste, which makes people want to stop. Children, in particular, are especially fond of ice cream.

Make ice cream.

Do the first method of confession.

1) Put the sugar and egg yolk together, beat with a whisk, and beat until milky white. Of course, you can beat it with chopsticks without a whisk, but it will be troublesome.

2) Pour the milk into the pot, boil until slightly boiled, slowly scoop the boiled milk into the beaten egg mixture with a spoon, and stir while pouring. (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).

3) 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.

4) Put the cooled custard in the refrigerator and freeze. It's best to stir it every two socks 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.

1. Ingredients: egg yolk, whipping cream, milk, sugar.

Second, the practice. 1.Have all the materials ready.

2.Separate the egg yolk from the egg white. Add caster sugar to the egg yolk and stir until the white sugar is completely melted, and mix well with the egg yolk without precipitation.

3.Add the egg yolk paste to the milk, mix well, pour into the milk pot and heat over low heat, stirring while heating (to prevent the bottom from burning).

4.Cook for about 5 to 6 minutes until the custard is thick (you can draw lines with a spoon), then remove from heat, let cool and set aside (you can cool it through water).

5.Whip with whipped cream.

6.Add the cooled egg yolk liquid and stir well.

7.Place in a clean container and place in the freezer compartment of the refrigerator.

8.After freezing for 2 hours, dig loose with a spoon, stir in air, and continue to freeze; After that, take out and stir every half hour, repeat this step 8 times, which will make the ice cream more dense, and the ice cream will not have ice cubes and smoothies.

9.Succeed with flying colors.

3. Achievement display.

Milk, sugar, flavors, eggs (coconut and coloring are also added individually).

The easiest way to make ice cream.

Milk ice cream.

Ingredients: 250 ml of milk, appropriate amount of sugar.

Method: Refrigerate the milk to the refrigerator for half an hour, then stir the milk, put it in the ice cream box, add an appropriate amount of sugar, cover the ice cream stick, and freeze for 1 day.

Chocolate milk ice cream.

Ingredients: 5 small pieces of chocolate, 250 ml of milk, sugar.

Method: Melt the chocolate in water, add milk and stir well, then add sugar and stir well, be sure to stir very evenly, otherwise the ice cream will eat sugar.

Put it in the refrigerator for half an hour, stir again, and freeze it before serving.

For your financial benefit, please make the ice cream slurry according to the recipe below, and do not add more water or saccharin. If the quality of the formula is reduced for the sake of savings, it will not only make the customer dissatisfied, but also cause the machine to freeze the cylinder and other failures, so the damage to the machine is not covered by the guarantee, which will bring you greater losses.

a. Milky ice cream: whole milk powder: 20kg white sugar: 12kg egg Water: 65kg corn starch Total: about 100kg

Including: Fat Stabilizer Non-fat Emulsifier Sweetening Seasoning: 12% Total solids.

b. Fresh milk ice cream: fresh milk: 27kg eggs: 3kg whole milk powder: 3kg water: 10kg white sugar: 7kg vanillin: trace corn starch or gelatin.

In total: Approximately 50 kg

c. Chocolate ice cream: cocoa powder, eggs, white fried sugar: 4kg vanillin: trace cream water: 12kg corn starch or gelatin.

In total: Approximately 20 kg

You can also buy ice cream powder bags directly to make the ice cream slurry, but it must be prepared with water in its proportion.

Note: When preparing the ice cream slurry, please pay attention to stirring evenly and do not have sediment, so as not to block the blanking hole of the puffing pipe, resulting in poor blanking, generating a freezer and damaging the stirring shaft. If there is a situation of poor blanking, you can temporarily pull out the puffing pipe to ensure smooth blanking.

Ice cream (ice

Cream) is a volume expansion of frozen food made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. as the main raw materials, adding an appropriate amount of food additives, mixing, sterilization, homogenization, aging, freezing, hardening and other processes.

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.

**There is a simple way to go with ice cream powder for sale.

How to make ice cream.

Ingredients: 2 egg yolks, 1 carton of pure milk, 40 grams of sugar.

Method 1: Pour the milk into the pot and boil until slightly open (small bubbles on the side of the pot) 2. Mix the egg yolk and sugar together, and beat it with a whisk until it is milky white and sticky.

3. Slowly pour the boiled milk into the egg mixture, stirring as you pour.

4. Pour the stirred egg milk back into the pot, stir while boiling over low heat, and turn off the heat when it is about to boil (be careful not to cook it into egg drop soup).

5. After pouring into the container to dry, put it in the refrigerator to freeze, take it out and stir every half hour, about 3-4 times.

6. Freeze for at least 3 hours until it solidifies, and scoop out the shape of the ball with a spoon.

Ingredients: 100 grams of whole milk.

4 egg yolks. 60 grams of caster sugar.

380 grams of whipping cream.

175 grams of fresh blueberries.

40 grams of caster sugar (for blueberry jam).

Spoon of salt) Recipe Preparation:1Add 175 grams of fresh blueberries and 40 grams of caster sugar to a small pot so that each blueberry is evenly coated with granulated sugar.

2.Turn on low heat and stir constantly with a spatula until the sugar is completely dissolved and the blueberries ooze juice. Wait until the blueberry sauce begins to bubble and boil, switch to medium heat and continue tossing with a spatula until the blueberry sauce is thick and paste-like.

3.Pour the blueberry jam into a bowl and let it cool, refrigerate and set aside.

4.Now let's start making ice cream. Mix 100g of milk with 60 caster sugar, 1 8 teaspoons of salt and heat until the sugar is dissolved, turn off the heat as soon as it bubbles and boils. Adding a little salt here will enhance the taste of the ice cream.

5.Beat the yolks with an egg whip and slowly pour in the milk in several fractions while whipping. (Don't pour too quickly at once to avoid clumping the cooked egg yolk).

6.It is best to sift the egg yolk milk and pour it back into the milk pot to make the ice cream more delicate.

7.Heat the milk pan over low heat and stir constantly with a spatula. Pay attention to observe that when the milk yolk liquid becomes thick and will hang on the spatula, turn off the heat immediately, and do not boil until it boils, the egg yolk will clump.

8.Continue to stir the egg yolk milk liquid in a milk pot with cold water until it is completely cool. It's best to sift it through the refrigerator and chill it out. Put cold water in the pan to avoid the residual heat of the pan and continue to heat the custard.

9.Mix the egg yolk milk liquid with the blueberry jam well to form a blueberry custard puree.

10.Take out the refrigerated whipping cream, beat 380 grams to six portions, there is a slight texture, it will flow.

11.Add Step 9 blueberry custard to the whipping cream and stir well. Blueberry ice cream is made.

12.I poured the ice cream into two small toast tins, covered with plastic wrap, and put it in the freezer. Freeze overnight, no need to take it out and stir it halfway, and you don't need the help of an ice cream maker.

13.After the ice cream is extracted, let it sit at room temperature for a little to become a little softer, and you can use the ice cream batter to dig out the ice cream. When using, the bottom of the spoon touches the ice cream with the mouth of the spoon and then flips the spoon to do the scooping action, while paying attention to let the spoon enter the ice cream more, do not lift the spoon after the ice cream enters the spoon and pinch the spoon handle at the same time to flip the inner spoon of the ice cream spoon, at this time the ice cream between the inner and outer spoons is already a ball, lift the spoon and release the spoon handle, an ice cream ball will become.

If you don't want to dig the ball, you can eat it directly.