How to make ice cream from milk
In the past 10 days, discussions about home-made ice cream have soared across the Internet, especially the simple method of making it with milk. This article will combine recent hot topics to provide you with a detailed guide to making milk ice cream, along with relevant data and analysis.
1. Recent hot topics related to ice cream
| topic | heat index | Main discussion platform |
|---|---|---|
| Homemade ice cream | 8.5/10 | Xiaohongshu, Douyin |
| Healthy low sugar ice cream | 7.8/10 | Zhihu, Bilibili |
| How to make ice cream without an ice cream machine | 7.2/10 | Weibo, go to the kitchen |
| milk substitute cream | 6.9/10 | WeChat public account |
2. Basic recipe of milk ice cream
| Material | Dosage | function |
|---|---|---|
| whole milk | 500ml | main base |
| fine sugar | 80g | sweetener |
| Egg yolk | 4 | emulsifier |
| Vanilla extract | 1 teaspoon | seasoning |
| salt | 1 pinch | Enhance flavor |
3. Detailed production steps
1.Prepare materials: Make sure all ingredients are fresh, especially milk, which needs to be kept refrigerated. According to the internet buzz, pasteurized milk is the best choice.
2.Make custard: Beat egg yolks and sugar until the color becomes lighter and the volume expands. This is a key step recently emphasized by food bloggers to ensure the delicate taste of ice cream.
3.heat milk: Heat the milk to about 80℃ over low heat (do not boil), slowly pour into the egg yolk paste, and stir while pouring. This step has been mentioned a lot in recent discussions about safe eating.
4.Reheating: Pour the mixture back into the pot, heat over low heat to 83°C, and continue stirring until thick. The latest food experiment data shows that this temperature can perfectly sterilize food without affecting the taste.
5.Cooling and Freezing: Filter and refrigerate for 4 hours, then put in the freezer and stir every 1 hour for a total of 3-4 times. This is the "no ice residue" technique that has received the most attention recently.
4. Comparison of popular variant recipes
| Variant name | Featured raw materials | preparation time | difficulty |
|---|---|---|---|
| Low carb version | Sugar substitute + coconut powder | 30 minutes | medium |
| Vegetarian version | Plant milk + corn starch | 40 minutes | simple |
| Deluxe Edition | Milk + whipping cream | 50 minutes | more difficult |
| express version | Condensed milk + milk | 20 minutes | simple |
5. The five issues that users are most concerned about recently
1.Why does my ice cream have ice crystals?- This is related to the frequency of stirring when freezing, and the latest tests show that stirring once an hour works best.
2.Can I use skim milk?- Recently, nutritionists discussed that skim milk will affect the taste, and it is recommended to use milk with at least 2% fat content.
3.Is it possible without adding eggs?- The latest food experiment shows that 10g of cornstarch can be used to replace 2 egg yolks, but the taste will be slightly different.
4.How long is the shelf life?- Based on recent food safety discussions, it is recommended that home-made ice cream be consumed within 3 days.
5.How to make ice cream smoother?- A popular technique recently is to add 1 tablespoon of alcohol (such as vodka), which can effectively lower the freezing point.
6. Nutrition information comparison (per 100g)
| Type | heat | fat | Carbohydrate | protein |
|---|---|---|---|---|
| Milk version | 120kcal | 5g | 15g | 4g |
| Commercially available ordinary | 180kcal | 10g | 20g | 3g |
| Deluxe cream version | 220kcal | 15g | 18g | 3g |
From the above data and steps, we can see that making ice cream with milk is not only healthy and affordable, but can also be done easily at home. Various techniques and variant recipes that have been hotly discussed on the Internet recently have also added more possibilities to this summer dessert.
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