The Secret of Cantaloupe Ice Cream to Make Ice Cream Delicious
by Aunt Xizhen
Favorite
Difficulty
Easy
Time
30m
Serving
2
Learn to make 288 desserts in 365 days NO.182
In summer, ice cream has become a favorite of many people.
It is estimated that there are many people like me, because they don't worry about the additions outside, and want to cook and eat at home.
But often, we find that the ice cream made by ourselves is not as good as the one made outside. Why?
In fact, if you want to make your own ice cream delicious, you only need to master a few tips.
Delicious ice cream must have a smooth taste. The ratio of milk, whipped cream, and egg yolk determines whether the ice cream is delicious.
Generally speaking, the greater the proportion of milk fat, the smoother the final ice cream.
In short, the higher the proportion of whipped cream, the more viscous and creamy the finished product will be.
The egg yolk also acts as an emulsifier, so naturally the more the better.
The finished ice cream on the outside is really delicious, very thick and creamy, so many people are curious. This requires a lot of eggs and whipped cream.
However, I can’t bear to look directly at the reality that most ice creams do not contain eggs. They add finished emulsifiers. This is why the ice creams made by themselves often have a short shelf life and melt faster after they are taken out of the refrigerator than those bought outside. s reason. In addition to this, there will be sweeteners, stabilizers and food coloring as raw materials, so... hehe.
For those who like to do it yourself, you may wish to improve the taste of ice cream from the following aspects:
1. The method of ice cream is similar. Generally, the milk is boiled. After it is not hot, it is poured into the egg yolk liquid with sugar, and then boiled until the milk and egg yolk liquid becomes thick. Although it is simple to say, when many novices just start making it, it is easy to boil the egg yolk into an egg flower shape, which is not saved. Therefore, it is recommended that when boiling the egg yolk milk liquid, it is best to heat it in water to avoid failure. If you heat it directly on the fire, you must also use a thick-bottomed pot, and keep stirring on a low fire until it is thick and you can't leave the middle.
2. After the egg yolk liquid is boiled, you can add flavored fruits and the like. If you are using fresh fruit, you must use a blender to puree the fruit before adding it.
3. The whipped cream is added in the last step. It needs to be blended to 70% or 80% before adding, because a large amount of air will be drawn into it after being beaten, and mixed with egg yolk milk liquid will make the ice cream fluffy and bulky. If you use the ice cream function that comes with the wall breaker to make it more convenient, just mix the whipped cream and the milk and egg yolk and stir it together. After stirring, a large number of delicate small bubbles will be produced in the ice cream liquid. Just like we make chiffon cakes, a large number of bubbles will be generated after the egg white is fully blown, and the finished product will have the fluffy and light taste.
4. In addition to whipping the whipped cream, it is also important to play the ice cream liquid 2-3 times during the freezing process. At this time, the ice cream is half-solidified, and it will let more air come in and increase its volume. The ice cream outside generally contains about half of the air. If we make it by hand, the air ratio will be less, and the natural taste will be stronger. This is the same reason that home-made bread is not as soft as bread with improvers on the outside. So, if someone questions why your ice cream or bread is not as fluffy as the ones sold outside, you can tell him with confidence that this is the original taste of handmade food. They originally ate and paid for it, most of them It's all air! Ahahaha~~
In summer, ice cream has become a favorite of many people.
It is estimated that there are many people like me, because they don't worry about the additions outside, and want to cook and eat at home.
But often, we find that the ice cream made by ourselves is not as good as the one made outside. Why?
In fact, if you want to make your own ice cream delicious, you only need to master a few tips.
Delicious ice cream must have a smooth taste. The ratio of milk, whipped cream, and egg yolk determines whether the ice cream is delicious.
Generally speaking, the greater the proportion of milk fat, the smoother the final ice cream.
In short, the higher the proportion of whipped cream, the more viscous and creamy the finished product will be.
The egg yolk also acts as an emulsifier, so naturally the more the better.
The finished ice cream on the outside is really delicious, very thick and creamy, so many people are curious. This requires a lot of eggs and whipped cream.
However, I can’t bear to look directly at the reality that most ice creams do not contain eggs. They add finished emulsifiers. This is why the ice creams made by themselves often have a short shelf life and melt faster after they are taken out of the refrigerator than those bought outside. s reason. In addition to this, there will be sweeteners, stabilizers and food coloring as raw materials, so... hehe.
For those who like to do it yourself, you may wish to improve the taste of ice cream from the following aspects:
1. The method of ice cream is similar. Generally, the milk is boiled. After it is not hot, it is poured into the egg yolk liquid with sugar, and then boiled until the milk and egg yolk liquid becomes thick. Although it is simple to say, when many novices just start making it, it is easy to boil the egg yolk into an egg flower shape, which is not saved. Therefore, it is recommended that when boiling the egg yolk milk liquid, it is best to heat it in water to avoid failure. If you heat it directly on the fire, you must also use a thick-bottomed pot, and keep stirring on a low fire until it is thick and you can't leave the middle.
2. After the egg yolk liquid is boiled, you can add flavored fruits and the like. If you are using fresh fruit, you must use a blender to puree the fruit before adding it.
3. The whipped cream is added in the last step. It needs to be blended to 70% or 80% before adding, because a large amount of air will be drawn into it after being beaten, and mixed with egg yolk milk liquid will make the ice cream fluffy and bulky. If you use the ice cream function that comes with the wall breaker to make it more convenient, just mix the whipped cream and the milk and egg yolk and stir it together. After stirring, a large number of delicate small bubbles will be produced in the ice cream liquid. Just like we make chiffon cakes, a large number of bubbles will be generated after the egg white is fully blown, and the finished product will have the fluffy and light taste.
4. In addition to whipping the whipped cream, it is also important to play the ice cream liquid 2-3 times during the freezing process. At this time, the ice cream is half-solidified, and it will let more air come in and increase its volume. The ice cream outside generally contains about half of the air. If we make it by hand, the air ratio will be less, and the natural taste will be stronger. This is the same reason that home-made bread is not as soft as bread with improvers on the outside. So, if someone questions why your ice cream or bread is not as fluffy as the ones sold outside, you can tell him with confidence that this is the original taste of handmade food. They originally ate and paid for it, most of them It's all air! Ahahaha~~
