How to mass-produce ice cream? Please say the formula and proportion.

Materials:

An egg yolk

Sugar 15g (you can put it according to your own taste)

Milk 220 ml

Cocoa powder 10g (almost a spoonful, depending on your taste, you can also do it without cocoa powder).

Exercise:

1. Boil the milk with low heat.

2. Stir the egg yolk with sugar until the sugar is completely melted. Add cocoa powder and stir well (when boiling milk).

3. Slowly pour the boiled milk into the stirred egg yolk liquid and stir it continuously until it is evenly mixed.

4. Boil the mixture with low heat and pay attention to stirring. Turn off the heat after about 1 or 2 minutes (some people stop heating the ice cream, and I will continue to cook for a while every time. I think even if there is no bird flu, try not to eat eggs raw.

5. After cooling, put it in the refrigerator for freezing. Stir about every half hour. Frozen to a suitable degree, you can eat it.

Banana yoghourt ice cream

Materials:

200 grams of yogurt, one spoonful of sugar and one medium banana.

There is no strict rule about this ratio. You can make it according to your favorite taste.

Exercise:

Press bananas into mud with a fork, add yogurt and sugar, stir well, put them in the refrigerator and stir every half hour, then freeze them to a proper degree before eating.

I also learned the recipe of ice cream from my predecessors, but I improved it after I became proficient. It's really convenient and simple. It's usually done in about ten minutes.

1, 200ML milk, 2 tsps starch, mix, then cook in a pot and let it cool for later use. In order to prevent starch from caking, pure water is melted in a small spoon and then poured into milk. Similar to China cooking.

2, Nestle whipped cream 250ML, put more polysaccharide to send. I can control the amount of sugar myself. If the sweetness is delicious together, I will put a lot, but what about a small bowl?

3。 1+2 mixing,

4。 Mix the ingredients again: one tablespoon strawberry or blueberry, one tablespoon chocolate or fresh mango sauce (two is enough),

5, stir well, and then put it in the freezer. Then, an hour later, there was a little frost. Take it out and stir it. In another hour, stir it again, and remember to scoop up the pulp when stirring.

Taro ice cream

Materials:

A 3/4 cup of taro paste is about 160g(~ 1 cup).

B 3/4 cups of whole milk/180ml

3 tablespoons condensed milk (tablespoons)

D 2 egg yolk (stir first)

E corn starch 1 spoon (teaspoon)

F 1 tbsp cold boiled water

G 2~3 tablespoons fine sugar

2 cups whipped cream

I 4~5 drops or an appropriate amount of concentrated taro essence (if omitted, the ice cream taro tastes lighter and the color is whiter)

Exercise:

1.a+b First, crush the taro paste with a spoon and mix it evenly with a blender (or blender). Add c and stir well.

2. Cook on low heat (1) until warm. Add d egg yolk and keep stirring and mixing.

3.e+f mixing, adding

(2) Keep stirring. Cook until it is slightly thin and thick. Move away from the fire. Add g and stir until the sugar dissolves. Put the pot in cold water and cool it until it is completely cooled.

4. Beat the whipped cream at low speed to 7~8 rpm for distribution. (You can smear the softness of the cake interlayer. ) Put it in the cooled (3) twice. Stir well with a blender. Then add taro essence and stir well.

5. Pour the material (4) into a metal basin and refrigerate until it is inedible. There is no need to stir in the middle. If you have an ice cream machine, you can put it in the ice cream machine. )

note:

1. Because this ice cream doesn't need to be stirred in the middle (I'm afraid the air bubbles in whipped cream will be lost because of the high room temperature), it takes longer to make ice cream or Mu Si than usual.

I think this ice cream is more delicious than mango/matcha ice cream. Egg yolk and corn flour are used to reduce the formation of ice crystals. If there is no corn flour, you can use white powder instead.

I used 3/4 cups of commercially available taro paste (the kind used for cake stuffing), which is already very sweet, so please consider sugar.

4. If there is no taro essence, you may order more taro or less whipped cream, but I don't know if it will affect the delicate taste. Please try it yourself.

If the ice cream is too hard when it is just taken out and frozen, you can put it in the refrigerator for a while before scooping it.

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Lamb wine ice cream

Materials:

A cup of whipped cream 1+ 1/2

B milk 1+ 1/2 cups.

Two tablespoons of rum.

D 1/3~ 1/2 cups of fine sugar

Raisins 1/4 cups

Exercise:

1. First, add sugar to the milk and cook with low fire until the sugar dissolves. (While cooking, stir. Milk need not be boiled. The sugar melted. ) Turn off the fire and soak the raisins. Put the pot aside (or soak it in cold water) and let it cool.

2. Send whipped cream. (If the room temperature is too warm, you can put ice cubes under the basin to cool down and help send them away. )

3. Filter the cooled milk. (Put aside the filtered raisins).

4. Mix (2) milk and (3) whipped cream. Add rum and stir for two minutes. Then add raisins and stir. (You can also add some cocoa powder before adding raisins to make chocolate ice cream. )

5. Pour the mixture into a large bowl, reserve a stirring space, put it in the freezer, take it out every 40-50 minutes and stir it for about three or four times. Remember to scoop up raisins when stirring. If you want to put it in a small box, you can put it in a small mold after the third or fourth stirring. Small containers freeze faster.

6. Because the container will affect the freezing speed. Remember to stir it before it freezes completely. Freeze until it is completely hard the next day. After two or three days of freezing, the wine is not so pungent. This is just hard liquor. It's not as spicy as hard liquor. )

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Red bean mocha ice cream

Materials:

A cup of milk 400 ml (or 1+2/3 cups)

B matcha powder 15* (or 3 tablespoons)

* 4 egg yolks

* Fine sugar 100g (1/2 cups) can be considered.

E 1 tbsp corn flour

F 360ml of whipped cream (1+ 1/2 cups)

G honey red beans (cooked sweet red beans) 100g (quantity optional. Pay attention to the overall sweetness).

Exercise:

1. Milk heating: take a part of warm milk and stir it with matcha, and add the stirred matcha into the pot to mix with the milk. Stir well and continue heating until the liquid smokes.

2. Put the egg yolk in a steel basin, add sugar and stir for about 20 seconds.

3. Add 1/4~ 1/3 matcha milk (1) into (2) and stir well, then add the remaining milk and stir. Sift in a tablespoon of corn flour and mix.

4. Put (3) on the fire and stir while cooking until it is nearly thick (such as thick soup). After cooking, put the basin in cold water and wait for the liquid to cool completely.

5. Beat the whipped cream into a thick paste. The consistency is similar to that in (4). And then evenly mix with (4). Finally add honey red beans.

6. Pour it into a metal box and freeze it in the refrigerator. After 30~40 minutes, take out and stir. Pick up honey red beans from the bottom, flatten the surface, and repeat for about 3~4 times. Then ice it until it is completely hard. (About overnight) This is a delicate and dense ice cream. It melts easily.

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Green Tea Ice Cream

Materials:

Cream 250ml milk 200ml sugar 5 tablespoons corn starch 1 tablespoon matcha powder 25g.

-Practice:

1) Put the milk in the pot and heat it slightly. Add white sugar, matcha powder and corn starch, stir and cool.

(The mixture after air cooling is not too thick paste)

2) Beat the cream.

3) Mix 1 and 2 and stir evenly. Put it in the refrigerator and move it away.

4) Take it out and stir it every 40 minutes, and repeat it for 4 times. Stir with a hand mixer for 3 to 5 minutes at a time.

Do it. Stir in one direction every time.

For the first time, it was as soft as when it was first put in.

The second time was still soft.

The third time, the surface has been knotted, and then stirred. At this time, it is very thick.

The fourth time, the upper part has been tied, and then stirred. Just put it in a box and freeze it overnight.

It looks complicated, but it's not difficult at all, just for a long time, but you don't have to stare at it all the time. You can try it and change many flavors. You don't even have to buy ice cream this summer!

Chocolate ice cream is to use cocoa powder instead of matcha powder and add melted dark chocolate.

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Fruit wine raisin ice cream

Materials:

350ml fresh milk, 2 tablespoons vanilla powder, 3 tablespoons egg yolk, 80g fine sugar and 200ml whipped cream (there is no whipped cream for animals at home, so I use whipped cream for vegetables instead, so the sugar content is reduced by half).

Exercise:

1. Mix vanilla powder into fresh milk and cook for about 10 minutes, then turn off the heat for use (keep stirring to avoid burning).

2. Mix the egg yolk with fine sugar and beat it into milky white.

3. Slowly add the fresh milk from method 1 into method 2 and mix it evenly. Turn off the fire after heating to 85℃.

4. Filter the milk and egg liquid in step 3 with a sieve and let it cool for later use.

5. The whipped cream is delivered to the 6th for distribution.

6. Add the whipped cream into the milk and egg liquid of method 4 and stir well.

7. Pour it into a container, freeze it in the refrigerator for 2 hours, then take it out and scrape it loose, then put it back in the freezer to continue the ice, and take it out and stir it every 1 hour. These actions need to be repeated 3-4 times.

Well, after several hours of repeated freezing, vanilla ice cream is ready. If you like vanilla ice cream, you can eat it right away! I like raisins, so I will take vanilla ice cream out of the refrigerator to soften it, then add raisins soaked in fruit wine and put it in the refrigerator to keep the ice hard!

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White fruit ice cream

Materials:

Material: (1) glutinous rice flour100g, 50g of water.

Ingredients (2) Ice cream 1 meatballs, watermelon, cantaloupe (digging meatballs), a little diced kiwi fruit, honey beans and glutinous rice balls.

Material (3) Brown sugar juice: 70g of brown sugar, 40g of hot water, malt syrup 1 tablespoon, brandy 1/4 teaspoon.

Exercise:

1, the materials (1) are mixed and kneaded evenly (Figure 1), divided into 10 pieces, kneaded round, boiled in boiling water (Figure 2), taken out and cooled in ice water (Figure 3), taken out and drained.

2. Mix and boil the materials (3) (except wine), add wine after turning off the fire and let it cool.

3. Put watermelon balls, honeydew melon balls, diced kiwi fruit, honey beans and glutinous rice balls into a container, then scoop in ice cream and pour in brown sugar juice.

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Nut ice cream

Main raw materials: fresh milk, cream, nut paste, sugar, egg yolk, essence, etc.

Equipment and appliances: pots, refrigerators, etc.

Production method: weigh 0.5 kg of fresh milk, 0. 13 kg of cream, 0.75 kg of nut paste, 0. 15 kg of sugar, 0. 1 kg of egg yolk, and trace of edible essence. Add a little hot milk to the weighed nut paste and make it into a thin paste for later use. Put the weighed white sugar into the egg yolk and stir well, then add the thin paste nut paste milk and stir well; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and put it in the refrigerator for freezing.

Technological process: selecting materials in proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.

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Ice milk

Main raw materials: egg yolk, fresh milk, cream, sugar and essence.

Equipment: small basin, milk boiler, fine screen or gauze.

Production method: raw material ratio: 0.5 kg of fresh milk and 0. 13 kg of cream. 0. 15 kg of sugar, 0. 1 kg of egg yolk, and a small amount of edible essence. Put the weighed white sugar into a small basin; Then add the egg yolk and stir well. Boil the fresh milk in a pot, cool it, slowly pour it into the mixed liquid of sugar and egg yolk, stir it evenly, then put it in a aluminum pot, slowly heat it with low fire, keep the temperature at 70℃ ~ 75℃ and keep stirring. After the cease-fire, the temperature gradually drops, and when it reaches a certain consistency, it is filtered with a fine screen (or with clean gauze), and a proper amount of cream and edible essence are added to the filtrate, and then it is frozen in a clean container.

Technological process: selecting materials → mixing sugar and eggs → boiling milk → mixing milk, sugar and eggs evenly → filtering → adding cream and essence → freezing.

Using the above methods and different formulas, you can also make milk-flavored ice cream, watermelon ice cream and apple ice cream.

The main formula of milk-flavored ice cream (calculated by 10 kg each time) is: milk powder 1.5 kg, sugar 1. 16 kg, gelatin 0.22 kg, cream 0. 1 kg, and raw flour 0./kloc-0.

The formula of watermelon ice cream (5 kg each time): watermelon pulp 2.55 kg (seeds are removed after the pulp is broken), sugar 0.7 kg, 65438+ water 0.75 kg.

The formula of apple ice cream (5 kg each time): apple 1.5 kg (peeled and crushed), sugar 1 kg, 2.5 kg of hot water and a little essence.

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Apple ice cream

Ingredients: Apple 500g, sugar 150g, two bottles of fresh milk.

Technology: Wash the apple, peel and core it, slice it into thin slices, stir it into slurry, add sugar and1000g boiling water, add boiled milk, stir it evenly, pour it into a container, cool it, and freeze it in the refrigerator.

Features: The fruit is fragrant and delicious.

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Banan ice cream

Ingredients: 750g banana, lemon 1 piece (or a small bowl of lemon juice), 450g cream and 450g sugar.

Technology: only the lemon 1 is washed and cut into pieces, and the juice is squeezed for later use; Add1500g water to white sugar, boil and filter; Peel the banana and mash it into mud, add sugar water and stir it evenly, then add lemon juice, cool it and mix it with cream, inject it into the mold and put it in the refrigerator for freezing.

Features: delicious and fragrant, unique in flavor, helpful for digestion, clearing fire and relaxing bowels.

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Fruit dew ice cream

Ingredients: milk 400g, sugar 100g, corn flour 100g (or Fugui powder), sherbet 100g (strawberry, pomegranate, almond, mint, etc. ) and 50g whipped cream.

Technology: Pour corn flour (or gluten-rich flour) into half a cup of cold milk and stir well. Add sugar to the remaining milk and heat it together. Add the prepared corn flour and continue stirring. Boil 10 second. After the milk thickens, stir for a while from the fire. After cooling, add sherbet and whipped cream and put it in the refrigerator for solidification. Features: Unique exoticism.

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peppermint ice cream

500 ml of raw milk, 2 egg whites, 0/50g of white sugar10g of fine corn flour10g, a little mint essence and a little green food pigment solution.

Methods ① White sugar and milk were added to aluminum pot, heated to boiling, and green pigment solution was added dropwise. For the preparation method of green pigment solution, please refer to the introduction of "cola beverage". (2) Pour the egg white into the corn flour, stir it evenly with chopsticks, pour in the warm milk mixture, heat it while stirring, boil it slightly, cool it off, drop the essence, and put it in the refrigerator for freezing. Pay attention to stirring when freezing. Please refer to the introduction of "ice cream powder Ice Cream".

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Black ox

Ingredients: Coca-Cola soda 1 bottle, chocolate ice cream balls 1, and appropriate amount of crushed ice.

Methods: First, put the crushed ice into the bottom of the cup, inject the cooled Coca-Cola soda, and stir slowly with a long spoon to make some carbon dioxide gas escape. Then add chocolate ice cream balls, insert the drinking tube and spoon, and serve.

If you don't know that "black cow" is a famous cold drink in modern times, then you are not fashionable enough.

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Ice cream tomato juice

Ingredients: tomato juice 100 ml, strawberry ice cream ball 1, white syrup 1 ~ 2 tablespoons, 50 ml of iced boiled water, and crushed ice cubes.

Method: First put the crushed ice cubes into a cup, then add tomato juice, chilled boiled water and white syrup in turn, stir well, then add 1 strawberry ice cream balls with an ice cream spoon, and then insert a drinking tube and a spoon to serve.

The production method of tomato juice is to wash the ripe red tomatoes, scald them with boiling water for a few minutes, take them out, peel them, wrap them with sterilized gauze and squeeze out the tomato juice.