Mini-fry ice cream
By VicentaLakin
Although the sky is over, we're still so hot. Then let's have a hot dessert -- mini-cream mango ice cream. Bite it down, twirl, the face of the chocolate brilliance cracks, and the ice cream in it is a thrill. Skin is a strawberry chocolate, sour, and it's my favorite mango ice cream. The ice cream was made early last night, and today it's covered with brilliance, the chocolate skin, but it's too hot for it to melt. I've got to take a picture while I'm busy with chocolate.
Recipe Recommendations
- sweet and sour
- frozen
- several days
- simple
Steps for Mini-fry ice cream
1
First, milk, cream, sugar and mango meat are added to the machine to make a mess. Mango can be replaced with other fruit you like。
2
I'll put a good paste in the bag. The bouquet cuts a 2-3 mm small mouth, and if the ice cream is rare, it is suggested that it be smaller and thicker。
3
Then squeeze in the ice. Twenty ice blocks were made and the fridge was frozen for the night。
4
The following day, a small, clean, oil-free bowl was picked up, chocolate shredded into pieces, coconut oil was added, and microwave stoves were heated for 30 seconds。
5
The chocolate is turned into a liquid, and if there's a little bump, press it with a spoon. If the heat is too high, the chocolate becomes a very rough paste, not such a slippery liquid。
6
It is recommended that the ice cream be removed in batches and that more still be frozen in refrigerators because the weather is too hot and the ice cream melts quickly。
7
A little ice cream with toothpicks, roll around in the chocolate paste, then quickly scatter the nuts。
8
Chocolate condensed can be placed on a plate, frozen in the fridge for at least half an hour and frozen。Mini-fry ice cream Make Tips
ONE, I USED FROZEN CREAM, AND THE LAST ICE CREAM CAME WITH ICE CREAM. IF THERE IS A HIGHER DEMAND FOR A TASTE, IT IS RECOMMENDED THAT FRESH CREAM BE USED TO INCREASE THE USE OF CREAM AND THAT MILK BE REPLACED WITH YOGHURT. 2. A SMALL BOWL OF CHOCOLATE MUST BE FREE OF OIL AND WATER. OUR MICROWAVE POWER IS 700 W. IF IT'S HIGHER, IT'S SUGGESTED TO LOWER THE FIRE AND REDUCE THE TIME. OR HEAT UP A HOT BOWL, ABOUT 50 OR 60 DEGREES, AND THEN SIT THE CHOCOLATE BOWL IN THE WATER, AND BE CAREFUL NOT TO ENTER THE CHOCOLATE BOWL. COCONUT OIL WORKS TO MAKE THE SURFACE OF CHOCOLATES MORE CONDENSED AND SMOOTHER. 3. THE LAST 6.7.8 STEPS ARE FAST BECAUSE ICE CREAM MELTS FASTER, CHOCOLATE CONDENSATES FASTER, AND THE NUTS FALL SLOW。