Mocha ice cream
By MiguelSauer
The mocha ice cream made by changing the stirring method has a taste comparable to the ice cream on the outside. It has a kind of enjoyment that dissolves in the mouth and sweetens in the heart. Worth sharing with everyone.
Recipe Recommendations
- sweetening
- other
- several hours
- ordinary
Steps for Mocha ice cream
1
Prepare the required raw materials.
2
Pour the milk into the milk pot, bring to a boil over low heat, and turn off the heat.
3
Add coffee powder and vanilla powder and mix well, set aside.
4
Add fine sugar to the egg yolks and stir well with an electric whisk.
5
Pour in small amounts of coffee milk liquid in batches, stirring slowly with an electric egg beater while pouring until the coffee milk liquid is finished.
6
Heat the mixed liquid insulating water and stir to about 85 degrees while heating.
7
Sit the heated liquid in cold water to cool down until cool, filter it once with a filter screen, and set aside.
8
Beat Nestle whipped cream until wet and foamed.
9
Pour in the cold coffee milk liquid in portions, stir well, cover with plastic wrap and place in the refrigerator when it is frozen until it is semi-solidified.
10
Use a spoon to scrape loose the frozen ice cream on the edge of the basin, and then use an electric egg beater to stir evenly (about 3 minutes) to increase the fluffy feeling.
11
Repeat steps (9) and (10) 4-5 times, stir well the last time, pour into a clean crisper, cover and place in the refrigerator until completely solidified, and defrost in the refrigerator for half an hour before serving.
12
Freeze for about 1.5 hours for the first time and stir well, and then freeze for about 1 hour each time, stir well.