How to make nut ice cream
Main raw materials: fresh milk, cream, nut butter, white sugar, egg yolk, essence, etc.
Equipment: basin, refrigerator, etc.
Preparation method: Weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut butter, 0.15 kg of white sugar, 0.1 kg of egg yolk, and a trace amount of edible essence. Add a small amount of hot milk to the weighed nut butter to make a thin paste and set aside. Put the weighed white sugar into the egg yolks and stir evenly, then add the thin nut butter milk and stir evenly; then slowly pour the boiled fresh milk into the sugar and egg yolks, add a small amount of flavor, stir evenly, and pour Put it into a container and freeze it in the refrigerator, and it's ready.
Process flow: Select ingredients according to proportion → make sauce and milk into a paste, mix sugar and eggs → boil milk → mix the three → freeze.
How to make taro ice cream
Ingredients:
a 3/4 cup of taro puree, about 160g (~1 cup)
b 3/4 cup/180ml of whole milk
c 3 tablespoons of condensed milk (tablespoon)
d 2 egg yolks (beaten first)
e Corn 1 tsp corn starch (teaspoon)
f 1 tbsp cold water
g 2~3 tbsp fine sugar
h (animal) 2 cups of fresh cream
i 4~5 drops of concentrated taro essence or appropriate amount (if omitted, the taro flavor of ice cream will be lighter and the color will be whiter)
Method:
1. a b Use a spoon to crush the taro puree, then mix it evenly with a blender (or beat it evenly with a juicer). Add c and mix evenly.
2. Cook ingredients (1) over low heat to temperature. Add d egg yolk and stir continuously to mix.
3. Mix e f, add (2). Stir constantly. Cook until slightly thick. Remove from heat. Add g again. Stir until the sugar dissolves. Place the pot in cold water to cool down.
It will be completely cool.
4. Beat the fresh cream at low speed to high speed until it is 7~8 points. (It can be spread. The softness of the cake layer.). Add it to the cooled (3) in two batches. Use a mixer
Mix evenly. Then add i taro essence and mix evenly.
5. Pour ingredients (4) into a metal basin and refrigerate until hard before serving. No need to stir in the middle. (If you have an ice cream machine, you can put it in an ice cream machine.)
Note:
1. Because this ice cream does not need to be stirred in the middle. (I am afraid that the air bubbles in the fresh cream will be lost due to the high room temperature when it is taken out and stirred.) Therefore, the fresh cream needs to be beaten into small air bubbles
. It takes a little longer than usual to make ice cream or mousse.
2. I think this ice cream tastes better than matcha ice cream. Egg yolks and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, you can use too much Substitute white flour
.
3. I used 3/4 cup of commercially available taro paste (the kind used for cake fillings). It already has a sweet taste, so the sugar part Please make your own decision.
4. If there is no taro essence, the amount of taro may be more or the amount of fresh cream may be reduced. But I don’t know if it will affect the delicate taste. Please try it yourself
Try.
5. If the ice cream is too hard when you take it out of the freezer, you can put it in the refrigerator for a while before scooping it up.
How to make chocolate ice cream
1. Add 4 tablespoons of sugar to 4 egg yolks and beat clockwise until milky white, about 5 to 10 minutes. 2. Pour the milk into the pot, add chocolate (I occasionally use 5 small rubber-sized pieces of milk chocolate), and stir until the chocolate is cooked, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolks, stirring while adding (otherwise the egg yolks will be cooked). 4. Cook over low heat for a while (this process may produce egg yolk powder, it’s okay). 5. Let cool and then put it in the refrigerator to freeze (you should use an ice cream machine to stir it before freezing. If you don't have one, just skip it). Take it out and stir it several times in the middle. 6. When it is not completely frozen, it can be drunk as a milkshake
Milk ice cream
Ingredients: 500g fresh milk, 12.5g white sugar, 100g egg yolk, 100g edible vanilla Fine amount
Preparation method: Add the weighed white sugar to the egg yolks, mix and beat. Then slowly pour the boiled fresh milk into the mixture of sugar and egg yolk, stir thoroughly and mix evenly, then move it to another container and slowly heat it over low heat to keep the temperature at 70~75°C, stirring continuously. , then stop heating, and when the temperature gradually drops until it has a certain consistency, filter it with a fine-mesh sieve (or clean gauze). After the filtered liquid cools, add cream and edible aromatic essence, and put it into another clean and sanitary container. Freeze (the volume increases by 30 to 50% compared to the original volume). The frozen milk ice cream can be eaten immediately. You can also add additional processes and auxiliary materials to make three-color and nut ice cream.
Three-color ice cream
Ingredients: 15 grams of cocoa powder, 5 grams of sugar, strawberry jam, 30 grams of milk ice cream, 750 grams of food coloring, trace amount
Preparation method: 1.2 Go After adding water with a weight of 50% to the weighed white sugar, heat it to fully dissolve the sugar, then filter, add cocoa powder, and stir thoroughly to mix evenly, thus preliminarily making cocoa syrup. Pour the cocoa syrup prepared according to the above method into 250 grams of milk ice cream and set aside. 2.2 Weigh another 250 grams of milk ice cream, add strawberry jam and coloring and mix well until ready. At the same time, add a little vanilla essence to the remaining 250 grams of milk ice cream and mix thoroughly for the next step. 3.2 Put the above three ice cream liquids with different colors and flavors into hygienic and clean containers that have been prepared in advance, and send them to the refrigerator for freezing. After freezing, you will have three-color ice cream with beautiful appearance.
Banana Ice Cream
Ingredients: Banana (ripe and not rotten) 500g half lemon fruit 300g white sugar 300g cream
Preparation method: 1.2 handfuls of lemons Rinse well and squeeze out the lemon juice and set aside. 2.2 Put the pre-weighed white sugar into about 500 grams of water, heat it to fully dissolve, and then filter. 3.2 Wash and peel the prepared bananas, mash them into a paste, add filtered sugar water, mix well, then add fresh lemon juice and mix well. 4.2 After completing the above process, add the weighed cream to the semi-finished product after cooling, put it into a container, and send it to the refrigerator for freezing. The finished product is banana ice cream.
Homemade ice cream
[1] Apple ice cream Ingredients: 500g apple, 150g sugar, 2 bottles of fresh milk.
Technology: Wash the apples, peel and core them, cut them into thin slices, stir them into a paste, add sugar and 1000 grams of boiling water, add boiled milk, stir evenly, pour it into a container and let it cool. Place in the refrigerator to freeze.
Features: Strong fruity aroma and delicious taste.
[2] Banana Ice Cream Ingredients: 750g banana, 1 lemon (or a small bowl of lemon juice), 450g cream, 450g sugar.
Technology: Wash and cut 1 lemon, squeeze the juice and set aside; add 1500 grams of water to sugar, boil and filter; peel and mash bananas into mud, add sugar water and mix thoroughly, then add lemon juice, wait After cooling, stir in the cream, pour into the mold, and freeze in the refrigerator.
Features: Fragrant and delicious, unique flavor, helps digestion, clears fire and relieves constipation.
[3] Sherbet Ice Cream Ingredients: 400g milk, 100g sugar, 100g corn flour (or rich flour), 100g sherbet (strawberry, pomegranate, almond, mint, etc.), 50g fresh cream.
Technology: Pour corn flour (or Fuqiang flour) into half a cup of cold milk and mix thoroughly. Heat the remaining milk with sugar, add the mixed corn flour and stir continuously, cook for 10 seconds, milk When it thickens, remove from the heat and stir for a while. After cooling, add sherbet and fresh cream, put it in the refrigerator and let it solidify.
[4] Fire ice cream
This ice cream is wonderful when eaten, and it is even more interesting at night, like a burning snow mountain, with a rich aroma and unique flavor.
Ingredients: 1 long cake, 4 egg whites, 25 grams of rum, a little sugar, appropriate amount of ice bricks
Preparation method: If you have an oven at home, make your own fire ice cream and Not complicated. Take 1 long cake (or bread), with a thickness of 5 mm, and take a few spare pieces (the size should be enough to tightly wrap the ice brick). Put 4 egg whites in a clean bowl, add a little sugar, and beat until foamy. Take another long basin, place a piece of cake in the center, put in ice bricks, wrap the rest of the cake tightly in the ice bricks, pour in egg white and coat evenly. Then take half an egg shell and place it on the egg white. Bake it in the oven for about half a minute, take it out, pour 25 grams of rum or brandy into the egg shell (high-quality white sprinkles are also acceptable), light it and serve, and take out the egg shell. , then it can be eaten.
Operation key: Before putting the long pot into the oven, the oven must be pre-heated, otherwise the temperature in the box will not be high and the egg whites will not be mature. In addition, the baking time should not be too long, and the operation speed should be fast, otherwise the ice bricks will easily melt.
[5] How to make chocolate ice cream
1. Add 4 tablespoons of sugar to 4 egg yolks, beat clockwise until milky white, about 5 to 10 minutes.
2. Pour the milk into the pot, add chocolate (I occasionally use 5 small rubber-sized pieces of milk chocolate), and stir until the chocolate is cooked, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolks, stirring while adding (otherwise the egg yolks will be cooked).
4. Cook over low heat for a while (this process may produce egg yolk powder, it’s okay).
5. Let cool and then put it in the refrigerator to freeze (you should use an ice cream machine to stir it before freezing. If you don’t have one, just skip it). Take it out and stir it several times in the middle.
6. When it is not completely frozen, it can be drunk as a milkshake
[6] Homemade rice ice cream
Ingredients: 100 grams of rice, 200 grams of milk Gram, 3 spoons of fresh cream, 3 spoons of sugar
Method: Put the ingredients into a juicer and beat them, then freeze them
[7] Honeydew Melon Yogurt Ice Cream
Ingredients: 1 cantaloupe, 200g yogurt, 100g fresh cream, 1 tablespoon honey, 2 gelatin sheets.
Method:
1. Cut the melon in half, use a baller to dig out the pulp for half and set aside, take out the whole pulp from the other half, add the pulp and a little yogurt
Put some fresh cream into a paste with a juicer, then add honey and beat.
2. After the gelatine is melted in water, add the yogurt in batches, stir well, then pour it back into the juicer, add the remaining fresh cream and mix well.
3. Pour (2) into the ice cream blender and blend until solid.
4. Pour out the frozen ice cream, add the cantaloupe balls and mix well, then fill the cantaloupe back into the cantaloupe, and decorate it with cantaloupe balls and mini tomatoes.
[8] Vanilla flavored ice cream
Sample source: King of Life Wisdom
Preparation: 100CC fresh milk, 120CC fresh cream, one egg yolk, appropriate amount of sugar, vanilla A little essence (vanilla slices can also be crushed
Crushed)
Method: Stir evenly and pour into a sealed container
[9] Homemade ice cream
Ingredients: 100CC fresh milk, 100CC fresh cream, one egg yolk, appropriate amount of sugar, a little vanilla extract
Method:
Stir evenly and pour into a sealed bag (it must be sealed), put ice cubes and dehumidified water (must be in a dehumidification bucket) into another plastic bag, put the material sealed bag into the ice cube bag, and shake the ice cube bag vigorously for five minutes.
[10] Low-calorie ice cream
Ingredients: egg whites (about two pieces), peanut sugar powder (about two spoons).
Method:
1. Beat the egg whites until fluffy.
2. Add peanut sugar powder and stir evenly. Then pour the mixed ingredients into the container, then put it in the refrigerator to freeze (about 5 hours), and it is ready to eat!
PS: The flavor can be changed according to personal preference, such as: green tea powder, vanilla powder, sesame powder.
Note: Do not add water or salt during the production process. It is best to add dry and fine powder
[11] Piepi Ice Cream
Ingredients: egg yolk, Ice cream, fresh cream, and a slice of frozen pie crust.
Method:
First coat the pie crust with egg yolk, put it in the oven and bake until the pie crust is golden brown and puffy in shape. Cut it evenly from the middle (into two pieces), then put the ice cream and fresh cream as the filling into the pie crust, then cover it with the pie crust, and it's ready to eat!
[11] Fried ice cream
Ingredients: Puff, one whole egg, 100cc water, 150g flour.
Batter preparation: first mix the eggs, water and flour and stir evenly.
PS: The batter needs to be thick.
Method:
First freeze the puffs in the refrigerator (about five hours), then wrap the frozen puffs in batter, and then put them into the oil pan. Fry over high heat until the surface is golden brown, then take it out and eat
[12] Homemade three-color ice cream
Ingredients: biscuits (candy or fruit), empty milk cartons (pudding cups ), 50g fructose, 100cc milk (juice), 100cc fresh cream.
Instructions:
First pour the fructose and fresh cream into the empty milk carton, then close the mouth of the milk carton, then shake to make it even, and then pour the milk into the empty milk carton. inside, then close the mouth of the milk carton, then shake it to make it even, and finally put in the biscuits (tear into small pieces), then close the mouth of the milk carton, and then shake it to make it even, and then put it in the refrigerator to freeze for about six hours. Ready to take out and eat
[13] Homemade ice cream
Milk ice cream
Ingredients: fresh milk 500g cream 12.5g white sugar 150g egg yolk 100g A small amount of edible vanilla extract
Preparation method:
Add the weighed white sugar to the egg yolks, mix and beat. Then slowly pour the boiled fresh milk into the mixture of sugar and egg yolk, stir thoroughly and mix evenly, then move it to another container and slowly heat it over low heat to keep the temperature at 70~75°C, stirring continuously. , then stop heating, and when the temperature gradually drops until it has a certain consistency, filter it with a fine-mesh sieve (or clean gauze). After the filtered liquid cools, add cream and edible aromatic essence, and put it into another clean and hygienic container. Freeze (the volume increases by 30 to 50% compared to the original volume). The frozen milk ice cream can be eaten immediately. You can also add additional processes and auxiliary materials to make three-color and nut ice cream.
[14] How to make nut ice cream
Main raw materials: fresh milk, cream, nut butter, white sugar, egg yolk, flavor, etc.
Equipment: basin, refrigerator, etc.
Preparation method: Weigh 0.5 kg of fresh milk, 0.13 kg of cream, 0.75 kg of nut butter, 0.15 kg of white sugar, 0.1 kg of egg yolk, and a trace amount of edible essence. Add a small amount of hot milk to the weighed nut butter to make a thin paste and set aside. Put the weighed white sugar into the egg yolks and stir evenly, then add the thin nut butter milk and stir evenly; then slowly pour the boiled fresh milk into the sugar and egg yolks, add a small amount of flavor, stir evenly, and pour Put it into a container and freeze it in the refrigerator, and it's ready.
How about it, not bad~~~~~If you think it is good, please add it as the best answer~~~~~~~~