Soft and creamy, with a soft, flower-like texture that melts in your mouth, ice cream has always been popular as a summer treat. Supermarkets and convenience stores are filled with a wide range of popsicles, ice-cream.

When you can't wait to take a bite, it can be very expensive. So why do some ice creams cost less and some more when they are also in the freezer? What are the similarities and differences between them? Ice cream is delicious, so do you know what kinds there are?

Firstly, it can be divided into the following categories according to its composition.

Full cream ice cream: this is the highest nutritional value category of ice cream, with a cream content of 8% or more, and does not contain non-dairy cream ingredients; some high-grade ice creams can have a fat content of 12% to 16%. The main ingredients are cream, sugar, eggs, a variety of fruit ingredients, chocolate, and coffee. The unique taste of full-cream ice cream is relatively more popular in the market, and some consumers say they choose full-cream ice cream precisely because they crave "richness" and "delicacy".

Semi-dairy cream ice cream: Semi-dairy cream ice cream is generally made with dairy powder as the main raw material, with a milk fat mass fraction of 2.2% and a fat mass fraction of ≥6%, of which non-dairy cream raw materials such as margarine and vegetable fats can be used. Semi-dairy ice cream is lower in calories and cheaper to produce than full-fat ice cream.

Phytolatte ice cream: the main ingredients of this category are water, sugar, and milk, using vegetable oils and margarine. Its similarly pure taste and texture are mainly made by a special process, together with improved and cleverly matched additives, and these products do not contain animal milk (e.g. cow's milk).

For a better taste, we can consider ice creams with a high amount of dairy fat, but it is also a more expensive option; phyllo ice creams will be relatively cheaper, but the flavor may be bland and the nutritional content not as good as dairy fat ice creams.

Although summer is over, we couldn't resist the urge to eat ice cream, so today we tried to make a creamy ice cream for dinner. The ice cream we made with the following recipe melts in your mouth without any ice crumbs, and the texture is so smooth and creamy that you can't stop eating it, even better than the supermarket ice cream. And we make it without any additives, so it's even healthier to eat.

Ingredients:

2 eggs

40g sugar

25g water

200g light cream

25g white sugar

Steps to do:

Step 1: Separate the egg whites and yolks of the 2 eggs. Add 40g of sugar to the yolks and stir until the sugar melts, stir well and then add 25g of water and continue to stir well.

Step 2: Place the whisked egg mixture on the fire and bring it to a simmer over minimal heat, stirring constantly, until thickened.

Step 3: Prepare 200g of the light cream in a water and oil-free container, add 25g of sugar and beat with a whisk on high speed for about 2 minutes, until it has lines, turn down to low speed and beat for 1 minute, then beat until it reaches nine minutes.

Step 4: Add a third of the cream to the egg yolks and mix well, then pour in the rest of the cream and continue to mix well to form a consistent color paste.

Our creamy ice cream is ready, it melts in your mouth and has no ice residue, the texture is very delicate and smooth, full of milk flavor, more delicious than the one you buy, and does not contain any additives, eat more at ease, the practice is also very simple, no difficulty, if you like friends, do it quickly.