Ice cream practice?

Egg yolk, milk, cream, mango meat

Practice: 1. Mix milk and egg yolk evenly.

2. send cream.

3. Pour the picture 1 into the pot and burn it into a paste, and keep circulating.

4. After the egg paste is cold, mix it with cream evenly.

Finally, put it in the refrigerator, turn it once an hour, and then turn it once every half hour. I saved trouble, and it froze directly after an hour!

Materials:

Four egg yolks, 50g sugar, a bag of milk, 200ml golden diamond whipped cream.

Practice: 1. Add sugar to the egg yolk and stir well.

2. Pour the milk into the egg yolk liquid and cook on low heat. Be sure to use a small fire and stir with a spoon while cooking until it is very sticky. Never boil it to boiling point, so the yolk will solidify. Put aside the boiled egg liquid and let it cool.

3. Whip twice as much cream as before. It's hard to beat cream every time, and I don't know how others can beat cream easily.

4. Pour the cold egg mixture into the cream and stir well.

5. Add some chocolate sauce and pour it into the popsicle mold. This chocolate sauce is the Russian chocolate sauce mentioned in my previous blog post. It is very sweet.

6. Freeze in the refrigerator, take it out and stir it every hour, so that it tastes delicate and has less ice.

Materials:

2 egg yolks, 40 grams of cotton candy, three flowers of milk, papaya, mango, kiwi fruit, cocoa powder.

Practice: 1. 2 egg yolks, 40g cotton sugar, heated in water and stirred evenly; Send flowers and milk. Slowly add the egg yolk liquid into the whipped cream and stir well.

If you like fruit, mash it. Or any favorite cocoa powder, green tea powder and the like. I used papaya, mango, kiwi fruit and cocoa powder. Don't add water when breaking fruit. The second picture is a spoon for digging ice cream balls. If you are in Xi 'an, you can buy it at Jinhai Market on the 8th. Of course, it is easy to buy on Taobao. . )

3. Add the beaten fruit pulp and cocoa powder (5- 10g) into the milk pulp sent in the first step respectively. Stir well and put in the refrigerator. Then stir every half hour to reduce the formation of ice slag and make the ice cream as delicate as possible. The whole process takes about 4-5 hours.

Tips:

If you only buy regular whole milk, do this.

1. 2 egg yolks, 40g cotton sugar, stir well;

2. Pour 200ml of milk, heat slowly with low fire and stir constantly. Cook until it is thick (until it is thick enough to hang the thick paste on the back of the spoon, and the nails will not disappear immediately after shaving)

Materials:

3 egg yolks, 50g sugar, 225ml milk, 120ml light cream, apricots.

Practice: 1. 3 fresh egg yolks and 50 grams of sugar (can also be added according to personal taste).

2. Mix them evenly with a hand mixer. Add a bag of 225ML milk and mix well.

3. Heat the above liquid with a small fire and stir it evenly while heating (the scratch will not disappear immediately).

4. Take whipped cream 120ML and deliver. The eggbeater is held at a hard angle.

5. Pour the cooled egg milk into the whipped cream.

6. Stir the two thoroughly and evenly.

7. Peel and core the ripe apricots and stir them into mud.

8. Stir the apricot puree and whipped cream into a small container and another original large container. Freeze in the refrigerator, stir once an hour and stir continuously for three times.

Materials:

120ML whipped cream, 225ML milk (one bag), 3 egg yolks, 50g sugar.

Practice: 1. Add sugar to the egg yolk and beat well;

2. Add milk and beat well;

3. Pour it into a small pot and heat it with low heat, while stirring until it is thick (don't boil). Turn off the fire and cool for later use;

4. Beat the whipped cream, add the cold egg yolk liquid, put it in a clean container and put it in the refrigerator for freezing;

5. Take it out every hour, stir it, then freeze it, repeat it for 3 times and then freeze it all the time!

Tips:

When you want to eat, take it out and put it in the refrigerator for a while. A little Microsoft, a little delicious.

Ingredients: 400ml milk (or 1+2/3 cups), 4 egg yolks, 40g sugar, corn starch 1 tablespoon, and 360 ml vegetable fat whipped cream (1+12 cups).

Practice: 1, take a stainless steel basin, pour milk, heat until the liquid smokes, add sugar, and stir until the sugar dissolves.

2. Separate the egg white from the egg yolk, sprinkle the egg yolk, pour it into the steel basin bit by bit, stir while pouring, sieve in the corn starch, and stir and mix. Cook while stirring until it is nearly sticky. After cooking, put the basin in cold water to cool the liquid completely.

3. Take out the whipped cream in advance, dissolve it into a liquid like thick milk at room temperature, and send the whipped cream to a thick paste with a consistency similar to that of the liquid with electric egg beater Expressway. Mix the whipped cream and the cooled liquid evenly with a rubber scraper.

4. Pour 3 into a metal basin and put it in the refrigerator for freezing. Take it out every 30-40 minutes, stir it evenly, scrape the surface, repeat it for about 3-4 times, and then ice it until it is completely hard (overnight).

Materials:

2 egg yolks, 250ml whole milk, 200ml whipped cream, 50g sugar, 1 spoon lime wine, 50g dark chocolate.

Practice: 1. Add sugar to the egg yolk several times until it is thick and white, and add a spoonful of wine halfway. Beat the egg yolk while boiling the milk with a small torch (keep 50 ml). Turn off the heat when the milk is slightly hot.

2. Different from the last hawthorn ice cream, I changed to slowly pour the cooked milk into the beaten egg yolk paste, instead of pouring the egg yolk paste into the cooked milk, pouring it with my left hand and stirring it with my right hand with an eggbeater, so it is not easy to produce small particles, and the temperature of the milk is not high, otherwise the eggs will be cooked.

3. Pour the mixture of milk and egg yolk liquid back into the pot and cook it on low heat, keep it boiling, and cook a thick egg milk slurry.

4. Heat the chocolate in water, add the remaining 50 ml of milk and stir until it is smooth, add the cooked egg milk and stir well, and use it after it is completely cooled. Supplement: If you only make this flavor, you can cook chocolate directly in milk.

5. Sit on the ice and deliver whipped cream. Put it in the freezer, take it out every 40 minutes and stir it evenly for four times.