How to make hard ice cream
In the past 10 days, the discussion about homemade ice cream has soared across the Internet, especially the making of hard ice cream has become the focus of summer food. This article will combine hot topics and structured data to teach you step by step how to make professional-grade hard ice cream.
1. List of popular ice cream topics on the Internet (last 10 days)
| Ranking | Topic keywords | search volume index | Main platform |
|---|---|---|---|
| 1 | How to make ice cream without an ice cream machine | 98,200 | Douyin/Xiaohongshu |
| 2 | Low sugar hard ice cream | 76,500 | B station/down kitchen |
| 3 | 3 minutes quick version | 68,300 | Kuaishou/Weibo |
| 4 | Molecular gastronomy techniques | 52,100 | Zhihu/public account |
| 5 | Nitrogen ice cream | 41,800 | YouTube/Douban |
2. Classic hard ice cream recipe (professional chef version)
| Material | weight | Temperature requirements | alternative |
|---|---|---|---|
| whole milk | 500ml | Refrigerated at 4℃ | Coconut milk (vegan version) |
| animal cream | 300ml | ≤7℃ | vegetable cream |
| white sugar | 150g | - | Sugar substitute (1:0.6) |
| Egg yolk | 4 | room temperature | Chickpea water (vegan) |
| Stabilizer | 2g | - | Corn starch 5g |
3. Step-by-step production process
1.Substrate production: Mix milk, cream and 50g sugar and heat to 80℃ (turn off the heat immediately when it starts to bubble). Beat the egg yolks and remaining sugar until they form a ribbon.
2.tempering skills: Slowly pour 1/3 of the hot milk into the egg yolk paste, stir while pouring, then pour it all back into the pot and cook over low heat until it reaches 82°C (hanging spoon state).
3.key cooling: Stir in ice water until below 25℃, add stabilizer, refrigerate and mature for 12 hours (key to flavor formation).
4.Comparison of freezing solutions:
| method | Time consuming | Taste | Equipment requirements |
|---|---|---|---|
| traditional freezing | 6 hours | There are ice crystals | Need to stir every 30 minutes |
| Liquid nitrogen quick freezing | 90 seconds | Super delicate | Professional equipment |
| alcohol ice bath | 2 hours | medium | Feasible for home use |
4. Top 3 popular innovative formulas
1.Moutai ice cream: Add 30ml Moutai in the final stage of the base (alcohol content should be controlled within 6%)
2.Kale version: Use frozen kale powder to replace 20% sugar, the color is Morandi green
3.Transparent ice cream: Using clarified milk technology and coconut water crystallization
5. Solutions to common problems
| question | Reason | Solution |
|---|---|---|
| Lots of ice residue | Not enough fat | Increase cream proportion to 35% |
| Not easy to form | Not enough sugar content | Sugar content increased to 18-22% |
| Has an eggy smell | Incomplete sterilization | Make sure to heat to 82°C |
Master these core data and techniques, and you can make hard ice cream that’s comparable to professional stores. It’s recommended to bookmark this guide and try out different innovative recipes based on hot trends!
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