Chocolate Flavor Ice Cream
By VicentaLakin
Recipe Recommendations
- eggs two
- chocolate appropriate amount
- red bean a small handful
- light cream 250ml
- matcha powder appropriate amount
- coconut appropriate amount
- almond slices appropriate amount
- bagged peanuts appropriate amount
- lemon juice few drops of
- white sugar 40g
- sweetening
- other
- several hours
- senior
Steps for Chocolate Flavor Ice Cream
1
Raw material diagram.
2
Remove the egg yolk and place it in a basin, and add 20g of white sugar. Add a few drops of lemon juice to remove the fishy smell.
3
Beat with an egg beater until the egg mixture thickens and turns custard yellow.
4
Soaked red beans, add 300ml of water, and place them in a blender to polish.
5
Sift the polished soy milk and strain to remove floating foam.
6
Put the filtered bean dregs into the soy milk again.
7
Stir the bean dregs and soy milk evenly.
8
Pour the mixed soy milk into the egg mixture slowly and in portions and mix well. Heat the pan to a boil, and stir constantly with chopsticks to prevent sticking.
9
Bring to a boil and let cool.
10
Add the remaining 20g of sugar to the light cream and beat with an egg beater until thick cream.
11
Pour the soy milk and custard into the thick egg milk and stir well.
12
Stir ice cream paste.
13
Add a small amount of matcha powder and mix well. Put it in a crisper and freeze it, take it out every time according to the thinness of the finished product, scrape and stir evenly with a spoon, and repeat it three or four times. (You can eat it directly after freezing. You can also use a ball digger to dig into ice cream balls)
14
The chocolate melts into chocolate paste.
15
Take appropriate amount of cooked peanuts and grind them into shredded peanuts with a blender.
16
Stir well, add into the chocolate paste and mix well.
17
Use a spoon to remove a small amount of the mixed chocolate paste and spread it on a thin layer and place it in an ice cube. Freeze in the refrigerator until the chocolate sets and remove it.
18
Add another layer of ice cream.
19
Finally, spread a layer of chocolate paste.
20
Sprinkle with shredded coconut, chocolate candy needles, and almond slices respectively to decorate. Put it into the refrigerator and freeze, and remove the mold after freezing. (Since the chocolate paste will not be easy to release after it solidifies, you can insert it into one side with a knife and gently pick it from the bottom to release the mold. Silicone ice compartments are easier to release the mold.)Chocolate Flavor Ice Cream Make Tips
1. If you want a smooth taste, soy milk can be filtered to remove the bean dregs.
2. Soymilk must be boiled. Unboiled soymilk can easily be poisoned.
3. The taste can be based on personal preference. I do it to clear the inventory.
4. Peanuts can be polished into thick and thin particles according to personal preference. Different particle sizes have different tastes.
2. Soymilk must be boiled. Unboiled soymilk can easily be poisoned.
3. The taste can be based on personal preference. I do it to clear the inventory.
4. Peanuts can be polished into thick and thin particles according to personal preference. Different particle sizes have different tastes.