Making low fat cold drinks without light cream(bu yong dan nai you zuo di zhi leng yin shou gong ji xie zhong zuo fa de da guo li nai xiang bing qi lin )

Making low fat cold drinks without light cream

Introduction:

"This year, I will continue to play with a certain talent's popular ice cream. Most of the reasons why I like his book are because these eight words are simple, easy, convenient and low-fat. Nowadays, people always use light cream to make ice cream, and the amount is still very large. The ice cream made in this way has too heavy milk flavor and high fat, so I prefer some low-fat ice cream. In fact, this recipe has another big advantage, that is, people without ice cream machine can easily make ice cream. PS: I've made such ice cream once before, but there are many problems. This time, I explained the important points in the steps again. "

Production steps:

Step 1: mechanical version: put the inner barrel of the ice cream machine in the freezer overnight.

Step 2: pour the milk and vanilla essence or vanilla pods into the pot, heat it over low heat, small bubbles appear at the edge of the pot, turn off the heat, and cool down (for the purpose of heating).

Step 3: pour the sugar into the yolk.

Step 4: use an egg beater to make the ice cream white (the key step for a successful ice cream).

Step 5: pour a small amount of cooled milk into the yolk.

Step 6: stir well with the egg beater, then pour in the remaining milk and stir well.

Step 7: pour it into the pot, heat it over low heat, stir it with a wooden spatula until it is mushy, with small bubbles at the bottom of the pot, and turn off the heat. (don't overcooke. The yolk will solidify and must not be boiled.)

Step 8: filter the liquid, then put the basin into ice water, stir with a wooden spatula to cool the batter completely. (it's for sterilization)

Step 9: press the switch of the ice cream machine and start stirring for 20 minutes. When it's almost ready, pour in the cut cherries and kiwifruit, turn off the power, and freeze the ice cream bucket in the refrigerator for another half an hour to dig into a ball.

Step 10: manual version: prepare the materials.

Step 11: cut the cherry in half and take 10g sugar.

Step 12: add sugar and cherry in the pan and cook until softened. Turn off the heat.

Step 13: pour the milk and vanilla essence or vanilla pods into the pot, heat it over low heat, small bubbles appear at the edge of the pot, turn off the heat, and cool down (for the purpose of heating).

Step 14: pour 60g sugar into the yolk.

Step 15: use an egg beater to make the ice cream white (the key step for a successful ice cream).

Step 16: pour a small portion of the cooled milk into the yolk.

Step 17: stir well with the egg beater, then pour in the remaining milk and stir well.

Step 18: pour it into the pot, heat it over low heat, stir it with a wooden spatula until it is mushy. Small bubbles appear at the bottom of the pot. Turn off the heat. (don't overcooke. The yolk will solidify and must not be boiled.)

Step 19: filter the liquid, put the basin into ice water and stir with a wooden spatula. (it's for sterilization)

Step 20: add the cherry puree and stir to cool the batter completely.

Step 21: stir at high speed with electric beater for 2 minutes, or with manual beater for 10 minutes. (to produce more bubbles)

Step 22: then put it into a container and refrigerate for 2 hours. There's no need to stir it out. (but if it takes more than 3 or 4 hours, it still needs to be stirred.)

Materials required:

Milk: 480ml

Egg yolks: 4

Fine granulated sugar: 70g

Cherry: more than ten

Kiwifruit: 1

Vanilla essence or vanilla pod: a little

Note: 1: this manual recipe is suitable for people who don't want to stir much without cream, vanilla essence or ice cream machine. So those who want to eat ice cream and don't want too much material, just try this recipe. It won't disappoint you. Just add the fruit according to your preference. 2: Most of the steps in front of the mechanical version and manual version are the same, but there are some differences in the end. I hope you don't feel dizzy. 3: Manual version of the experiment n times, this time the most detailed, but also the most error prone place marked out.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Bu Yong Dan Nai You Zuo Di Zhi Leng Yin Shou Gong Ji Xie Zhong Zuo Fa De Da Guo Li Nai Xiang Bing Qi Lin