Caramel milk ice cream

Patel 6800 ter, milk vanilla ice cream, ice cream bread, of course. The ice cream cans are put in the freezer in advance. In this case, there is no doubt that this one-size-fits-all barrel is actually as small as it was at the end of last year. Liverpool's capacity is forgotten. However, in the same position, it would have to carry a little bit of the wall above its head in order to get it in there, and it would have been hard to move. And 6800 is easy to accommodate and leaves a hand in the head. From that point on, you can save some effort to lift the partition -- up there, all frozen. It is suggested that the freezer drums are frozen for more than 16 hours, but there is some doubt that later brackets indicate that “better at night to be used during the day”? The question is, what's wrong with cold nights? Is this machine not suitable for night operations? Or is it too cold to eat at night like ice cream? But the timetable of the day is that ice cream is better made in the night, then frozen in the sleep, then a make-up picture comes in the light of day, and ends with a short life. The 6,800-milk cream ice cream recipe is very curious. Will it be hard and soft enough to be happy when it is completely frozen in the fridge with high water content milk and light cream? However, simple milk ice cream will not be too much acceptable, and vanilla taste is classic. (c) The extraction of milk-rich surfaces of milk concentrates by subtracting the original amount from the usual usage. So, 60 grams of milk, that's about half the milk. As a result, this ice cream is actually cream. The fear of milk, which may cause a hardening of the mouth, is reduced by half at once, and the rest is the expectation of taste. We'll find out later. With regard to the ice cream bread machine, two questions cannot be omitted. One, the lid. The lid does not seem to work too much, as the mixing takes place, the ice cream freezes, fills the gap between the mixer pole and the bottom of the barrel, as the frozen ice cream grows thick, the mixer is lifted up, the lid is lifted up, until it is finalized, the lid shakes, and it can't be attached to the barrel at all. Second, after shaving the ice cream, the suture between the bottom of the barrel and the rotor did leave the ice cream as expected. The place is difficult to wash, water wash is left in the cracks, and ice cream embedded in the cracks is not completely washed. Later, the water in the barrel was dried up and the gap was picked up with toothpicks, which, however, did not solve the problem completely, and the paper was then inserted into the gap and the ice cream and suction strips were picked up in one piece. Even at the end of the day, there is no water or ice cream in the gap, and it is difficult to determine whether there are any residues at the bottom of the gap. There seems to be some justification for a head-motion ice cream machine. If Patrick can solve these problems, it should be perfect。