The basic method of making ice cream
By VicentaLakin
Nothing in the summer is better than enjoying the company of ice cream, which provides the basic method of making ice cream so that you can make your own delicious ice cream, and you can make a little bit of it, and you can make more rich. Note: I love ice cream: making really good ice cream at home
Recipe Recommendations
- whole milk 2 cups
- Animal whipped cream
- cream cheese
- corn starch
- fine sugar
- fine sea salt 1/8 teaspoon
- Light color corn syrup 2 tablespoons
- milk fragrance
- other
- several hours
- simple
Steps for The basic method of making ice cream
1
Prepare: Add corn starch and about two large spoons of milk to the small bowl, so that they are evenly thick and smooth. In the medium bowl, the cream cheese and salt are smoothed. Add water and ice to large bowls (more ice) and make ice baths。
2
Production: Put milk, cream, sugar and corn syrup in the soup pan, boil them on the fire until they boil, and then continue cooking for four minutes, preferably by setting a timer and keeping the time to cook for just four minutes - time is decisive. The fire was shut and a mixture of milk and corn starch was added to the pot while mixing. It was then opened again to boil and kept mixing until the mixture in the pot became slightly dense and then the fire went off。
3
Refrigeration: The hot milk mixture in the pan is then poured into the medium bowl, mixed with the cream cheese in it, mixed with the cream cheese, and less at a time, so that the small pieces of the cream cheese that may be stored can be completely dispersed. Ziploc food seals are sealed with mixed hot ice cream fluids. Sealed bags in ice baths in large bowls until ice cream became very cold。
4
Refrigeration: Cut the corner of the sealed bag, pour cooled ice cream into the ice cream machine and turn it on. After the machine had completed its work, the ice cream in it was transferred to a fresh box, then frozen to ice cream, which was about four hours cold。
5
How do you know the ice cream is ready? With regard to ice cream: ice cream is ready when the ice cream machine no longer freezes; then ice cream is slowly removed from the cold barrel wall (about 25 minutes); if it is off prematurely, a thin, dense ice cream is left on the cold barrel wall (as illustrated). With regard to Sorbet: When she reaches the density of thick twilight snow, she is ready; she should freeze to a state where she can't just fall out, and if she freezes completely, there will be too much air to enter, resulting in a thinness of finished products and a softer taste。
6
Add Decoration and storage of ice cream: If you want to add sauce (or colour) to ice cream, you can add one layer of ice cream with another layer of sauce, with a bit of sauce. Make sure you put some sauce on the bottom of the container and some on the top of the ice cream. If solids are to be added, an ice cream layer with a solid flat code would be sufficient. Faster, ice cream will be packed in a box, covered with baked paper or wax paper to isolate the air, frozen in the freezer's coldest room for at least four hours, during which the ice cream will become hard and the taste will become more rosy。