[cheese ice cream](nai lao bing qi lin )

[cheese ice cream]

Introduction:

"The little guy likes all kinds of desserts, especially ice cream. From time to time, he begged to buy a cone. Buy it, it's too sweet to say, there may be something in it. If you don't buy it, the poor little guy's eyes are staring at you, and you can't bear it... So at last, I make some ice cream and freeze it in the refrigerator from time to time. When I want to eat it, just take out some to eat it ~ ~ this time I tried the cheese flavor. It's amazing. It's my favorite flavor. It's super strong milk flavor. I want to eat it one by one ~ ~ ~ materials: 2 yolks, 50g sugar, 50g milk, 100g cream cheese, light cream 150g”

Production steps:

Step 1: add sugar to the yolk

Step 2: beat it with electric beater until the egg paste is thick and light

Step 3: pour the milk into a small pot and heat it over a low heat until it boils slightly

Step 4: turn off the heat and pour into the egg yolk immediately. Pay attention to stirring while pouring

Step 5: continue to beat until the end of pouring

Step 6: take cream cheese softened at room temperature

Step 7: use the electric egg beater to make the egg smooth

Step 8: pour the egg yolk and milk into the cheese and stir while pouring

Step 9: until the final stir evenly

Step 10: put the cream on the ice bag and beat it until the lines appear

Step 11: pour into the cheese yolk paste

Step 12: mix well to make ice cream paste

Step 13: take the ice cream bucket, install the speed change device and mixing blade

Step 14: pour in the ice cream paste

Step 15: put the ice cream bucket into the toaster, fix it, select IMAX program, set the time for 25 minutes, and start the program

Step 16: at the end of the procedure, the finished product is soft ice cream, which can be directly taken out for consumption

Step 17: you can also load the ice cream into the popsicle mold

Step 18: insert the popsicle, put it into the refrigerator freezer, freeze it, demould it and eat it

Materials required:

Egg yolk: 2

Fine granulated sugar: 50g

Cream: 150g

Milk: 50g

Cream cheese: 100g

Note: 1. When pouring the milk into the yolk, be sure to stir while pouring, otherwise the yolk will agglomerate immediately when heated locally; 2. What I use here is the bread maker with ice cream bucket, bertui pe9500; 3. The ice cream bucket should not be heated or close to the heat source during use, and the bucket should be placed as flat as possible when freezing; 4. The ice cream bucket should be put in advance If you don't have an ice cream machine, you can use an electric egg beater, but you need to stir it for about half an hour before you take it out and stir it. In this way, you can stir it back and forth, freeze it and stir it for about four or five times to make ice cream with good taste;

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Nai Lao Bing Qi Lin