Condensed cocoa ice cream(lian nai ke ke bing ji ling )

Condensed cocoa ice cream

Introduction:

"Suddenly found a good way to solve the problem of condensed milk and light cream - combine them to make ice cream. The ice cream made in this way is not only convenient and fast, but also has a very good taste and will not freeze to be hard. It's soft, just like ice cream on the market. With different ingredients, condensed milk ice cream can also produce a variety of flavors. Inspiration was suddenly triggered, this surge that is now, too busy, lack of skills, cocoa ice cream go first. In order to satisfy some people's habit of digging the ball, the ice cream is frozen into a hemispherical shape and directly pulled out, which saves the trouble of digging the ball. "

Production steps:

Step 1: Materials

Step 2: beat the cream with ice water to keep the pattern

Step 3: add milk and stir well

Step 4: add the condensed milk,

Step 5: stir evenly

Step 6: sift in cocoa powder

Step 7: beat evenly

Step 8: sit the basin in the ice, scrape and stir it into a semi solidified state

Step 9: pour into the mold and freeze in the refrigerator until set

Step 10: take out, draw a circle along the four walls with a spoon and demould

Step 11: place in a glass and garnish with caramel almonds

Materials required:

Light cream: 45g

Milk: 15 ml

Condensed milk: 40g

Cocoa powder: 2 teaspoons

Caramel almond: the first choice is a little

Note: cream is easier to pass in ice water. If you don't stir with ice cubes, you can also put the mixed ice cream slurry into the refrigerator freezer and take it out from time to time for stirring,

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Nai Ke Ke Bing Ji Ling