How to make chocolate ice cream? How to make chocolate ice cream

Recently, Menglong's chocolate and vanilla-flavored ice cream have become very popular. This ice cream is delicious, with a crunchy crust on the outside, it tastes fragrant and strong, and it is very delicious.

Do you know? Such a delicious chocolate crispy ice cream can be made at home, and the production method is very simple, you can make it with flour and chocolate at home.

Let's share the recipe of vanilla-flavored chocolate crispy ice cream.

Menglong's method of the same crispy ice cream: delicious and delicious, the method is simple, and you will see it at a glance.

Ingredients required. 30 grams of flour, 200 grams of chocolate, 100 grams of milk powder, 120 milliliters of milk, 20 grams of sugar, appropriate amount of water, 2 3 drops of vanilla extract, appropriate amount of peanuts or other crushed nuts, and an ice cream mold.

Steps: 1: Prepare a small milk pot, pour 100g of flour into it, pour in the milk, add the sugar, stir until the sugar melts.

2: Put 30g of flour in a small bowl, add an appropriate amount of water, and stir into a paste. Precautions, be sure to stir evenly when stirring, and there should be no pimples of dry powder inside.

3: Put the small milk pot on the stove and bring to a boil, pour in the batter and stir well. When the batter is cooked until it is a little sticky, turn off the heat. After turning off the heat, add 2 to 3 drops of vanilla extract in the milk pot and stir them well.

4: Prepare the ice cream mold, pour it into the ice cream mold when the milk batter is slight, cover the lid and put it in the refrigerator for more than 12 hours.

5: Prepare a pot of hot water and put it on the bottom, then put the chocolate in a waterless basin and heat it until the chocolate melts.

6: Crush the peeled peanuts or other peeled nuts and stir in the melted chocolate. At this point, the ice cream is completely frozen, take the ice cream out of the refrigerator, and after demolding, put the ice cream into a melted chocolate cup and coat it with a layer of chocolate.

After a while, the chocolate has formed a hard, crispy shell.

<> chocolate crispy ice cream is done!

Check out this is the vanilla-flavored chocolate crispy ice cream. It looks the same as what we bought, and it tastes better because of the better ingredients, and the chocolate crisps we make ourselves are all made of pure natural chocolate, and the ingredients are safe to eat, and the production is also very delicious.

Now that the weather is getting hotter, if you have children at home who like to eat ice cream, make some for them to eat, it's so easy to make.

In addition to the vanilla flavor, this recipe can also be made with the same matcha flavor as Menglong. It's just that when making it, replace vanilla extract with matcha powder. When matcha powder is added, the color is green, and it looks even more delicious.

Today, the recipe of the same vanilla-flavored crispy chocolate ice cream of Menglong is shared here. I often share some delicious desserts and pasta recipes, cold drinks in summer, ice cream ice cream and so on, if you also like pasta and desserts, just follow me, we'll see you next time, bye-bye!

Life good things to share home, spring fancy life, delicious food

Materials:

2 large egg yolks, 20 grams of caster sugar, 200 grams of milk, 50 grams of whipping cream, 65 grams of chocolate.

Method

1.Put the egg yolk and sugar in a bowl, and use the egg whip to melt the sugar until it is light yellow.

2.Put milk and whipping cream in a thick-bottomed milk pot, simmer until just boiling, and turn off the heat immediately. When the temperature is 70 degrees Celsius, slowly pour the milk into the egg yolk liquid, and quickly stir in a circle while pouring to dissipate the heat.

This is done to avoid overheating the yolk and scalding it into egg drops.

3.Pour the milk egg yolk liquid back into the milk pot, heat it over low heat to become slightly thicker, and use a wooden spoon dipped in the liquid to draw a line to turn off the heat immediately, do not boil into egg drop soup.

4.Pour the chopped chocolate into the hot milk to melt, mix evenly, filter it through a tea sieve, put it into a goblet after cooling, seal it with plastic wrap, and put it in the refrigerator for three hours.

Tips

1. Separate the yolk from the egg, add sugar and olive oil and cook it in hot water until it is viscous, and the whisk will leave traces after scratching.

But it's going to disappear very quickly, so that's fine.

2. Chop 100g of chocolate and put it in the egg yolk paste, stir until the chocolate melts, pour in the milk and stir well, let cool for later use.

3. Pour the refrigerated whipping cream into a basin and beat it until about 7 hairs, and the lines can appear.

4. Put the whipped cream into the egg yolk chocolate paste, mix well, and make a chocolate ice cream paste, which is temporarily stored in the refrigerator for later use.

5. Melt another 100 grams of chocolate and 5 grams of butter in water, brush the inner wall of the mold, and put the chopped walnuts on top.

6. After the chocolate in the mold is solidified, take out the ice cream paste to fill the mold, put it in the refrigerator for more than 3 hours, and then take it out, brush the surface with melted chocolate, and eat it when it comes out of the mold.

250 g of whipping cream; milk 250 g; 3 egg yolks; 100 grams of dark chocolate;

50 grams of caster sugar;

The texture and taste of this black ice cream are simply amazing to me, usually making fruit-flavored ice cream, there will be a little ice residue, but this one has no ice residue at all, the taste is silky, the taste is rich, and it is completely comparable to Häagen-Dazs.

Practices and steps.

1Finely chop the chocolate and set aside, mix the egg yolk and caster sugar, stir well, and set aside for later use; Pour the whipping cream and milk into a small pot and mix, heat over low heat, remove from the heat when heated to a slight boil, slowly pour it into the egg yolk liquid and mix it into the egg milk, do not pour it too fast, otherwise the egg yolk will be blanched, and keep stirring during the period;

2Pour the custard back into a small pot and heat it over low heat, stirring constantly until it becomes a thick custard paste; Immediately pour the boiled custard into the chocolate chips and stir well to form an ice cream paste; Cool the ice cream paste in cold water and pour it into the ice cream bucket that has been frozen for 24 hours. I use a bread maker, fill the ice cream bucket into the bread maker, start the imix function, automatically stir for 20 minutes and then stop, and then pour the ice cream paste into the crisper and freeze it in the refrigerator.

3 Tips: 1. I use 70% black chocolate, if you don't like bitterness, it's not bad to change to milk chocolate; 2. When eating ice cream, put it in the refrigerator 20 minutes in advance to warm and soften, otherwise the hard ones will not be dug out; 3. It tastes better when eaten with crushed nuts and cereal rings, and I also added some frozen blueberries this time, which are a little sour and super delicious!

Materials

Ingredients: 220 grams of milk, 100 grams of whipping cream, 50 grams of sugar.

Excipients: 70 grams of chocolate.

Preparation of milk chocolate ice cream

1.Add a bag of milk to the milk pot, add granulated sugar, the amount of sugar you can adjust according to your taste, I don't like too sweet, just add less, heat over low heat to melt the sugar.

2.Place the chocolate in the milk pot and stir constantly until the chocolate melts completely.

3.This is after melting. Chocolate milk, set aside to cool.

4.Whip the whipping cream with an electric whisk until it can barely flow, and don't whip it too much, so as not to affect the taste.

5.Pour the cooled chocolate milk liquid into the whipping cream, then stir well, if you use black chocolate, the color should be darker at this time, mine this color is very light.

6.Then pour it into an ice bucket that has been frozen for 12 hours in advance, stir it in an ice cream maker for 30 minutes, and then you can eat.

Cooking skills

1. Using an ice cream maker is better than quickly without boiling egg milk, so I didn't add egg yolk to it, but it tasted just as good;

2. The creamy milk mixture should generally not exceed half of the ice bucket, because the ice cream will expand when stirred. If you add too much, it will be unfavorable to stir or full;

3. If the ice bucket is frozen for more than 12 hours, it is recommended to start the stirring procedure immediately after pouring the mixture, if the action is slow, it is likely that the inner wall and bottom of the ice bucket will be frozen immediately, then the stirring blades will be stuck and cannot be rotated;

4. The ice cream made by the ice cream machine is soft, and the taste is already very good. But I usually put it in the refrigerator and freeze it for more than an hour before eating it, and I like the texture of eating it with a spoon.