Caramel milk ice cream
By VicentaLakin
OF COURSE, A WELL-BUILT CONE CANE NEEDS TO TURN INTO A CONE ICE CREAM WHILE IT'S FRESH. THERE'S ICE CREAM IN THE FRIDGE, BUT LET'S HAVE A TASTE. A NUMBER OF IDEAS STUCK IN THEIR HEADS AND FINALLY FILTERED OUT CARAMEL MILK ICE CREAM. IT'S RELATIVELY SIMPLE, AND JUST FINISHED CARAMEL SAUCE NEEDS TO BE USED WHILE FRESH. IT'S EASIER IF THERE'S READILY AVAILABLE VANILLA ICE CREAM, WITH CARAMEL SAUCE JUST FLIPPING OVER. HOWEVER, VANILLA ICE CREAM IS LONG GONE, ONLY NOW. IT'S STILL MILKING, OF COURSE, EASY. MOREOVER, THERE HAS BEEN AN IMPROVEMENT IN THE WAY ICE CREAM IS FROZEN — BY POURING ICE CREAM INTO A FLAT PLATE AND REDUCING THE TIME TO WAIT FOR THE FREEZE, SO IT SEEMS LESS NECESSARY
Recipe Recommendations
- whipped cream 125 grams
- condensed milk 40 grams
- Cream honey caramel sauce 2 tablespoons
- vanilla pod 1/4 root
- Crispy cone several
- sweetening
- skills
- several hours
- simple
Steps for Caramel milk ice cream
1
Main
2
Creaming from ice water to the point where it keeps the line
3
Scratch into vanilla seeds and mix evenly
4
Add Milk
5
Full and even
6
Pour ice cream into a flat, flat and freeze in the fridge for 15-20 minutes
7
Take out the frozen surface
8
Turn up the unfrozen part and put it back in the freezer for 10-15 minutes
9
Take it out, cut loose
10
A spoonful of caramel sauce, a little tumble
11
Another spoon of caramel sauce
12
There's no big caramel sauce
13
Load in the mold, put in the refrigerator to completely condensate
14
Take it out, put a spoon around the wall, take it off
15
Put the ice cream ball out at the coneCaramel milk ice cream Make Tips
The caramel sauce and ice cream mixture do not need to be mixed thoroughly; simply fold them together, ensuring there are no large, concentrated patches of caramel. The size of the ice cream scoop should be similar to the diameter of the cone so that it fits perfectly inside.