Basic Method of Making Ice Cream
1.
Preparation: Add cornstarch and about 2 tablespoons of milk to a small bowl, and mix until thick and smooth. In a medium bowl, beat the cream cheese and salt smoothly. Add water and ice (more ice cubes) in a large bowl to make an ice cube bath for later use.
2.
Production: Pour milk, cream, sugar and corn syrup into a soup pot, put it on the fire and boil until boiling, and then continue to cook for 4 minutes. It is best to set a timer and keep the cooking time at exactly 4 minutes—time is decisive The role of. Turn off the heat, then add the milk and cornstarch mixture in a small bowl to the pot while stirring. Then turn the heat to a boil again, and keep stirring until the mixture in the pot thickens slightly, then turn off the heat.
3.
Cooling: Pour the hot milk mixture in the pot into a medium-sized bowl and mix with the cream cheese in it. Stir while pouring, and pour less at a time, so that the small pieces that may remain in the cream cheese can be completely dispersed . Pour the mixed hot ice cream liquid into a sealed Ziploc food bag and seal it. Dip the sealed bag in a large bowl of ice cube bath until the ice cream liquid becomes very cold.
4.
Freezing: Cut off a corner of the sealed bag, pour the cooled ice cream liquid into the ice cream machine, and then turn it on. After the machine finishes its work, transfer the ice cream inside to a crisper, and then freeze it until the ice cream hardens. The freezing time is about 4 hours.
5.
How do you know that the ice cream is ready? About ice cream: when the ice cream machine no longer freezes the ice cream, the ice cream is ready; then the ice cream will slowly detach from the freezer wall (about 25 minutes); if the machine is turned off too early, the ice cream will be on the freezer wall There will be a thin, thick layer of ice cream (pictured). About sorbet (Sorbet): when the sorbet reaches the consistency of thick smoky snow, the sorbet is ready; the sorbet should be frozen to a state where it cannot be poured out just now. If the sorbet is completely frozen, There will be too much air entering it, causing the finished product to become loose and taste brittle.
6.
Add decoration and storage ice cream: If you want to add sauce (or color) to the ice cream, you can alternately add a layer of ice cream with a layer of sauce, and decorate the ice cream with the sauce. Make sure to put some sauce on the bottom of the container and save some on top of the ice cream. If you want to add solids, just put a layer of ice cream and a layer of solids evenly. Move faster, quickly put the ice cream in the crisper, cover it with baking paper or wax paper to insulate the air, and freeze it in the coldest part of the freezer compartment of the refrigerator for at least 4 hours. During this process, the ice cream will harden and taste. Become more full-bodied.
