Cherry cocoa ice cream
By VicentaLakin
I BOUGHT A LIVERPOOL ICE CREAM MACHINE ON THE INTERNET, HA HA, BECAUSE IT FEELS LIKE THERE'S TOO MUCH ADDITIVE OUTSIDE, OR DIY'S TOO HEALTHY! IT'S A HUNDRED TIMES AS GOOD AS WHAT'S OUTSIDE! THERE'S A MANGO CRANBERRY ICE CREAM IN FRONT OF YOU. THE MORE I LIKE ICE CREAM IN WINTER, THE MORE EXCITING IT IS
Recipe Recommendations
- animal whipped cream 200ml
- milk 200ml
- powdered sugar 35g
- cocoa powder 10g
- dried cherry 25g
- milk fragrance
- skills
- half an hour
- simple
Steps for Cherry cocoa ice cream
1
Light cream with cocoa powder
2
(b) Smuggle and then add sugar powder and light cream with an egg-beater to the point where it is not mobile
3
Ice cream drums are emptied, plastic bags are packed in a freezer for more than 12 hours, removed and poured into milk
4
(b) Falling in with light cream cocoa; liding, motorizing
5
And then cut the cherry dry
6
In about 10 minutes, cut cherry drys will be added from the feed mouth
7
Be patient for about 15 minutes, and the ice cream will be ready. Eat now or put it in a box to freezeCherry cocoa ice cream Make Tips
It is best to chill the heavy cream and milk in the refrigerator in advance; the amount of sugar can be adjusted to your preference, as the sweetness will be slightly lower once frozen! Store any leftover ice cream in a container in the freezer and let it thaw for 5 minutes before eating.