Main raw materials: fresh milk, cream, nut paste, sugar, egg yolk, essence, etc.
Equipment and appliances: pots, refrigerators, etc.
Production method: weigh 0.5 kg of fresh milk, 0. 13 kg of cream, 0.75 kg of nut paste, 0. 15 kg of sugar, 0. 1 kg of egg yolk, and trace of edible essence. Add a little hot milk to the weighed nut paste and make it into a thin paste for later use. Put the weighed white sugar into the egg yolk and stir well, then add the thin paste nut paste milk and stir well; Then slowly pour the boiled fresh milk into the sugar and egg yolk, add a little essence, stir well, pour it into a container and put it in the refrigerator for freezing.
Technological process: selecting materials in proportion → mixing sauce and milk into paste, mixing ten sugars and eggs → boiling milk → mixing all three → freezing.
Ice milk
Main raw materials: egg yolk, fresh milk, cream, sugar and essence.
Equipment: small basin, milk boiler, fine screen or gauze.
Production method: raw material ratio: 0.5 kg of fresh milk and 0. 13 kg of cream. 0. 15 kg of sugar, 0. 1 kg of egg yolk, and a small amount of edible essence. Put the weighed white sugar into a small basin; Then add the egg yolk and stir well. Boil the fresh milk in a pot, cool it, slowly pour it into the mixed liquid of sugar and egg yolk, stir it evenly, then put it in a aluminum pot, slowly heat it with low fire, keep the temperature at 70℃ ~ 75℃ and keep stirring. After the cease-fire, the temperature gradually drops, and when it reaches a certain consistency, it is filtered with a fine screen (or with clean gauze), and a proper amount of cream and edible essence are added to the filtrate, and then it is frozen in a clean container.
Technological process: selecting materials → mixing sugar and eggs → boiling milk → mixing milk, sugar and eggs evenly → filtering → adding cream and essence → freezing.
Using the above methods and different formulas, you can also make milk-flavored ice cream, watermelon ice cream and apple ice cream.
The main formula of milk-flavored ice cream (calculated by 10 kg each time) is: milk powder 1.5 kg, sugar 1. 16 kg, gelatin 0.22 kg, cream 0. 1 kg, and raw flour 0./kloc-0.
The formula of watermelon ice cream (5 kg each time): watermelon pulp 2.55 kg (seeds are removed after the pulp is broken), sugar 0.7 kg, 65438+ water 0.75 kg.
The formula of apple ice cream (5 kg each time): apple 1.5 kg (peeled and crushed), sugar 1 kg, 2.5 kg of hot water and a little essence.