Brush the whole network of peach ice cream, fruity, directly hit the soul of the cold and fresh ▷ peach jam ▷ peach ice cream ▷ two versions of the ice cream required tools 01 peach jam 02 peach ice cream - ice cream machine version 03 peach ice cream - hand cranked version

The recent hit Zhou Dong's new song "mojito", everyone has heard it (I haven't heard it yet and consciously go to make up lessons). In the song mv, Jaylen pigeons dance in the streets of Cuba to a cheerful rhythm, singing: "Trouble bring my lover a mojito, I like to read her eyes when she is slightly drunk ~" Oh my God, what kind of big wife scene is this?!

Obviously sweet to greasy, Xiaobian is sour panic, forget it, no mojito, dry this cup of lemonade. Miss Sugar Bao'er saw that she had taken my cup

Sugar Bao'er: Don't be sour, I bought a super pink peach today.

Me: So you're going to invite me to peaches?

Sugar Baby: Look down on me too much. Of course, it is necessary to have sweet and cool peach ice cream to soothe your hot heart

Oh ~ Sugar Bao'er Sister is really too intimate.

Different from the colorful goods sold outside, today's ice cream, the taste of peach is from the homemade peach sauce, so ~ of course, you must first start making girl peach jam.

ingredients

Fine salt (for scrubbing) to taste

Peach pulp 500g

Half a amount of lemon juice

Caster sugar 100g

The jam made from the recipe weighs about 300g and weighs for reference only (each person wears and tears during making are different).

Peach jam 120g

Yogurt 60-70g

Light cream 100g

This formula is for 2-3 servings

(1) Ice cream machine version: ice cream machine, blender

(2) Hand cranked version: blender, sealed bag (one large and one small), ice cubes, 1 tablespoon of salt

Get all your materials and tools ready, and start making them now!

cooking steps

1. Rub the villi of the peach peel with salt and wash the surface with water.

2. Gently peel off the peach peel, do not throw away the peel, leave it behind useful.

* Peach is divided into crisp peach and soft peach, the soft peach skin is very easy to tear off, crisp peach needs to be assisted by a peeler.

*Both soft peaches and crispy peaches can be used to make jams, and the time for soft peaches to stain is shorter than that of crispy peaches.

3. Cut the pulp into small pieces, add sugar and stir well, seal well and let the sugar stain stand at room temperature for 1 hour.

*During the sugar staining process, the pulp will precipitate water.

* The tutorial uses soft peaches, and the sugar staining time does not need to be too long.

4. Scoop up the stained pulp and leave the sugar water in the pot.

5. Pour the peel into the pot, cook over low heat until the peel becomes translucent, the syrup turns pink, begins to bubble up in a dense bubble, turns off the heat, fishes out the peel, and squeezes out the syrup remaining in the peel with a spatula.

*At this time, the sugar water has become a thicker syrup state.

*This step is to obtain the natural color on the peel of the peach, so that it can be powdered and tender without the need for additional coloring jam.

6. Pour the pulp into a pot and cook over medium-low heat until thick.

*When you first start cooking, the flesh will precipitate water due to heating, which is normal, and slowly the jam will become thicker.

7. Pour in the lemon juice, at this time the jam will become thin, continue to stir and heat over medium-low heat, the jam becomes thick again, scoop up with a spatula, the syrup can be hung on the spatula, the fluidity is not strong.

*There is also a test method that has been taught in previous low-sugar strawberry jams: low-sugar ruby jam

▲Scoop up the syrup, can be hung on the surface of the spatula, the fluidity is not strong.

▲ The freezer dish is dripped into the jam/syrup and allowed to sit for about 10 seconds before solidifying.

8. Put the cooked jam into the sterilized jam bottle while it is hot, screw the lid and buckle upside down.

* After cooling, revert back, room temperature or put in the refrigerator to store.

The peach sauce of the water spirit is naturally permeated with powder in the sun, which is really delicious!

1. Put the jam, yogurt and light cream into a blender and beat well to make ice cream liquid.

2. Pour the gelato liquid into the ice cream machine bucket, open the program, and stir for about 60-90 minutes.

*The actual mixing time also depends on the machine used by the family.

*The ice cream machine used in the tutorial can be turned on directly, and there is no need to put the stirring bucket in the refrigerator for freezing overnight.

3. The ice cream will slowly change from liquid to ointment with stirring, reaching the state of ice cream you want.

4. Ice cream is frozen in a sealed box, and can be eaten as you go!

5. Ice cream digging balls, loading the recently very hot lychee jelly, the most beautiful cub in the circle of friends is none other than you!

1. Also put the jam, yogurt and light cream into the blender and beat evenly to make ice cream liquid.

2. Pour the ice cream liquid into a small sealing bag and seal it, put the small sealing bag into the large sealing bag, and then put in the lethal amount of ice cubes, sprinkle salt on the ice cubes, and seal the sealing bag.

3. Put on your insulating gloves and shake frantically.0

*The insulating glove is the one used to take things in the oven. It is also OK to use it to insulate the cold, otherwise the hands will be frostbitten.

After 4.10-15 minutes, you will get delicious ice cream, in addition to the exercise of burning ice cream calories in advance.

5. Similarly, ice cream is frozen in a sealed box! You can also artificially put it into a hollowed-out peach and get the same peach ice cream from IKEA!

Although I can't wait to eat it, I still have to keep it elegant. With a small spoon to dig a bite into the mouth, the pulp fiber has been completely crushed by the blender, leaving a silky smooth, before it is too late to chew, a light sip and escape. The freshness of the peach can no longer be described in words, and the faint taste of yogurt (pretending to be healthy) seems to alleviate a hint of guilt.

I have always felt that peach has a magical power, can add pink filters to all the food that goes with it, and even the air is filled with a sweet taste of love.

Xiaobian returned to the workstation after eating ice cream, huh?

What happened with a careful envelope on the table?

Suddenly shy, shhhhhhhhhhhhhhh

tips

(1) What is the difference between the ice cream machine version and the hand cranked version?

In fact, there is still a certain difference between the taste of the hand-cranked version and the ice cream machine version:

· Although the time of the hand-cranked version is short, the texture of the ice cream will be relatively rough (that is, we often say that the ice slag feeling), but it is within the acceptable range. Inner os: Who's not to use money?!

· The ice cream machine version, in addition to the relatively long mixing time, there is no disadvantage, the texture of the ice cream is still relatively smooth (the sense of ice slag is not obvious), but it is no way to compare it with the commercial special machine.

(2) Can't I eat the freshly stirred ice cream directly? Ice cream that has been frozen for too long is hard to dig up and how to break?

· Yes, but at this time, the ice cream is still relatively soft, it is easy to melt, frozen for 4-6 hours and then eaten, the taste is better.

· Ice cream that is too hard to freeze should be removed from the freezing room temperature for about 5 minutes before eating.

(3) What can peach jam do besides ice cream?

You can also spread bread, make cake fillings, make fruit tea, make jellies, etc.

(4) How to deal with the container containing jam?

It must be washed and disinfected in advance ~ The container is clean and can help prolong the storage time of the jam.

The disinfection method can be selected: boiling water, steaming in water, disinfecting cabinet or using oven heating to disinfect method.

(5) What do you need to pay attention to when cooking jam?

· Stir from time to time so that it is not easy to stick to the pan or paste.

· As the jam begins to thicken, you should always pay attention to the state and avoid overcapacking.

(6) For fruits that are easy to oxidize, such as peaches, after cutting, remember to apply lemon juice or soak them in lightly salted water.

● Like the content of this issue, don't forget to share it with your friends who love life and food and remember to order [zan] Oh!

The first time to know the non-hidden recipes and more bread knowledge, welcome to pay attention!