The practice of small pudding ice cream, the practice of homemade small pudding ice cream

The preparation of pudding ice cream is:

Ingredients: 200 grams of pure milk, 100 grams of whipping cream, 20 grams of condensed milk, 10 grams of corn starch.

Practice Steps:1Prepare a small milk pot, then add 10 grams of cornstarch, 20 grams of condensed milk, and 200 grams of pure milk. Stir well with a spoon to melt the starch.

2.Heat the milk over high heat and stir slowly with a spoon so that it is evenly heated. Boil the milk into yogurt, turn off the heat and set aside.

3.Put the whipped cream in the refrigerator for more than 2 hours in advance, then put 100g of whipped cream in a basin and stir with an electric whisk or chopsticks to beat the whipped cream to twice the size so that the spoon can be inserted on it.

4.Cool the boiled milk, put it with the whipped cream and stir well with a spoon.

5.Prepare an ice cream mold, pour the whipped cream and milk into the mold, compact it with a spoon, spread it evenly and let it cool, then cover the mold and put it in the refrigerator to freeze.

6.The ice cream is frozen for more than 6 hours and is ready to eat when it is completely solidified. The resulting ice cream is soft and has no ice residue, making it particularly delicious.

The secret to pudding ice cream is:

1.If you want to make the ice cream soft, you have to add whipped cream, which is the key to making the pudding ice cream softer.

2.If you want ice cream without ice residue, be sure to wait until the milk has completely cooled before putting it in the refrigerator, otherwise ice residue is very likely to form.

The preparation of small pudding ice cream is:

Ingredients: 200 grams of pure milk, 100 grams of whipping cream, 20 grams of condensed milk, 10 grams of cornstarch.

Steps: 1. Prepare a small milk pot, add 10 grams of corn starch, 20 grams of condensed milk, and then add 200 grams of pure milk, stir well with a spoon to dissolve the starch.

2. **Heat the milk, stir slowly with a spoon to heat it evenly, boil the milk to the consistency of yogurt, and then turn off the heat for later use.

3. Put the whipping cream in the refrigerator for more than 2 hours in advance, then take 100 grams of whipping cream and put it in a basin, stir it with an electric whisk or chopsticks, beat the whipping cream, beat it to twice the size, and insert a spoon on it without pouring.

4. Put the boiled milk and the whipping cream together after cooling, and mix well with a spoon.

5. Prepare an ice cream mold, pour the stirred cream and milk into the mold, compact it with a spoon, spread it evenly and let it cool, then cover the mold and put it in the refrigerator for freezing.

6. Ice cream is frozen for more than 6 hours, and it can be eaten after freezing until it is completely set. The ice cream is fluffy and tastes free of ice residues, making it particularly delicious.

The tips for small pudding ice cream are:

1. If you want the ice cream to be fluffy, you must add whipped cream, which is the key to the fluffy taste of the small pudding ice cream.

2. If you want ice cream without ice residue, you must wait until the milk is completely cooled before putting it in the refrigerator, otherwise it is very easy to produce ice residue.

1. Ingredients: marshmallow, pure milk, white sugar and corn starch. (If you don't like the taste of marshmallows, you can substitute whipping cream) Prepare a silicone ice cream mold, and then prepare a non-stick pan.

Be sure to use a non-stick pan, an iron pot or a stainless steel pot will not work, it is easy to paste the pot).

2. Pour 200ml of pure milk into the milk pot, then add 5 grams of white sugar and 5 grams of corn starch and stir evenly. (This amount can be filled with three molds, because you will have to add marshmallow for a while, so if you don't like to eat too sweet, you don't need to add white sugar here).

3. **, after the milk is boiled, turn to low heat, add 50 grams of marshmallow, and stir constantly with a wooden spatula until the marshmallow is completely melted.

4. After the marshmallow is completely melted, the milk will become very viscous, then filter it with a rice drain, pour it into the ice cream mold, cover it, and put it in the refrigerator for more than 2 hours.

5. After taking out the frozen ice cream, take off the mold and eat it after slipping.