Content

• Advice
• Warning

• For example, if you have a measuring cup equivalent to 1 standard cup, measure 1/16 cup of sugar to get 1 tablespoon of sugar.
• If you don't have a teaspoon, you can estimate that one teaspoon is about the size of your index finger (the part above the joint is smallest).
• Add a pinch of turmeric for a nice golden color and rich flavor.

Pour ¼ cup (60 ml) milk into the blender. Use 2% fat or whole milk for a richer taste and a thicker texture; Use 1% fat milk for a more creamy flavor - however, ice cream will have more ice when you use low fat milk. You can also use almond milk, soy milk, cashew milk, oat milk or whole coconut milk. Use fatty cream for a thicker texture.

• If you want to use skim or “low-fat” vegetable milk, add nonfat formula to thicken the mix, as these are usually very liquid.

Place the mixture in a usable freezer box with a lid. Choose a box with a large capacity to allow room for cold air. Plastic boxes are more effective than ceramic or glass ones (because these two materials make the ice cream freeze more slowly).

Use the ice cream tasting spoon to check the texture of the cream. Here comes the fun part: ice cream tasting! Scoop the cream in the center of the box (this is the slowest one) and taste it. You will check to see if the cream is thick enough and smooth enough.

• If the cream is too soft, you will freeze it for another 30-60 minutes before checking again.
• If the cream is too hard, remove the cream from the freezer and leave it at room temperature for 5-10 minutes before trying again.

Put whole milk, powdered milk and cream in a blender. You will measure ½ cup (120 ml) whole cream, cup (8 tablespoons) of nonfat powdered milk, and ½ cup of skim cream.

• If possible, use a powerful blender with a variety of grinding speeds.If you are using a small power blender, reduce the amount of ingredients in the recipe by 50%.
• Fat-free powdered milk will help the mixture to freeze faster, so you don't need to spend a lot of time waiting for the ice cream to harden (or the freezing step if you prefer soft and melted ice cream).

Add sugar, cocoa powder, vanilla extract and ice. Measure ⅔ cup (11 tablespoons) sugar, ⅛ cup (8 tablespoons) of unsweetened cocoa powder and 2 cups ice in a blender. Next, measure out 1 teaspoon of vanilla extract. If you want to try more flavors, use these ingredients:

• 1 teaspoon of mint extract, and add 1 cup (16 tablespoons) of chocolate chips when you are finished grinding.
• ½ cup (8 tablespoons) of frozen strawberries, blueberries and blackberries
• 1 cup (16 tablespoons) of thick sliced ​​almonds, crushed pecans, or peeled and ground pistachios.

Scoop the cream into a small bowl and add some ingredients to serve. You can add sliced ​​bananas, a pinch of cinnamon powder, freshly sliced ​​strawberries, or a chocolate sauce to add flavor to your ice cream.

• Put the ice cream bowl in the freezer first if you eat ice cream in hot weather.
• Place leftover ice cream in a sealed container and store in the freezer. Before closing the lid, you should cover the top of the can with plastic wrap to prevent the ice cream surface from freezing.

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Advice

• Replace half of vanilla extract with ½ teaspoon of almond essence for a nutty aroma.
• For a rich chocolate flavor, use dark chocolate powder instead of the regular unsweetened cocoa powder.
• Add 1 teaspoon of pandan leaf extract to taste like seeds and banana.
• Add sea salt to the chocolate ice cream for a balanced and harmonious taste.
• If fresh fruit is added, freezing will take longer.
• If the blender blade is not too sharp, add the ice slowly so that the blender doesn't get stuck.

Warning

• Avoid adding water to the mixture lest it lose the fineness of the finished product.