EN - 10
5.
20
～
40 minutes later, the ice cream is finished. You can add some
coconut for garnish.
-
Vanilla Ice Cream
Preparation: Store the freeze bowl in a freezer below -18
℃
for at least 12
hours.
Ingredients: 350ml milk, 100ml light milk, 50g sugar, 2 yolks, 1 spoon of vanilla
powder
Cooking:
1.
Place yolks, vanilla powder, sugar and light cream into a bowl and stir
well;
2.
Pour the milk to a saucepan and heat until little bubbles start to appear.
Then pour the yolk mixture and stir well to cool down;
3.
Store the mixture into the fridge(under freezing function) for 2
～
4 hours
before taking out;
4.
Pour the mixture slowly into the machine for stirring;
5.
20
～
40 minutes later, the ice cream is finished.
-
Chocolate Ice Cream
Preparation: Store the freeze bowl in a freezer below -18
℃
for at least 12 hours.
Ingredients: 250ml milk, 100ml light milk, 1 yolk, 50g sugar, 60g chocolate
Cooking
：
1.
Place yolk, sugar and light cream into a bowl and stir well;
2.
Pour the milk and chocolate to a saucepan and heat until the chocolate is
melted and little bubbles start to appear. Then pour the yolk mixture and stir
well to cool down;
3.
Store the mixture into the fridge(under freezing function) for 2
～
4 hours
before taking out;
4.
Pour the mixture slowly into the machine for stirring;
5.
20
～
40 minutes later, the ice cream is finished.
-
Matcha-ormosia Ice Cream
Preparation: Store the freeze bowl in a freezer below -18
℃
for at least 12 hours.
Ingredients: 250ml milk, 100ml light milk, 50g sugar, 2 yolks, 20g matcha powder,
some ormosia(cooked)
Cooking:
1. Place yolk, sugar, motcha powder and light cream into a bowl and stir
well;
