Toffee Mocha ice cream(tai fei mo ka cui wan bing ji ling )

Toffee Mocha ice cream

Introduction:

"I don't know what kind of ice cream to make. Suddenly, I'm full of fresh cream, and mousse can be frozen, so it's very feasible to adapt it into ice cream. Meng's dessert cup was rediscovered, and the toffee mochamus that he had made before was changed into ice cream. It's very easy to give the ice cream to Geely. Everything is OK. When the ice cream is finished, the frozen solid balls are packed. It feels too monotonous. Sift some sugar powder and sprinkle some crispy granules. It looks good. However, the powdered sugar is quickly dissolved by the ice cream. Originally, it is covered with snow, and soon becomes a melting liquid. It looks like it has smeared a layer of Brightener on the ice cream. "

Production steps:

Step 1: Materials

Step 2: heat the milk, pour into the coffee powder, and stir until the coffee powder is completely dissolved

Step 3: pour in the cocoa powder

Step 4: make a uniform paste

Step 5: pour 60 grams of fresh cream into a large bowl and heat over water

Step 6: pour the sugar and water into the pan

Step 7: heat to boiling over low heat

Step 8: continue to heat until brown

Step 9: remove from the heat and allow the sugar to calm down slightly. Pour in hot cream several times

Step 10: put on the fire and mix well

Step 11: remove from the fire and pour in mocha

Step 12: stir well, cool and refrigerate until completely cooled

Step 13: 150 grams of cream sitting in ice water, stirring into 6,7 distribution to thick shape,

Step 14: take one-third of it into the cooled toffee Mocha liquid and mix well

Step 15: pour back the remaining cream

Step 16: mix well

Step 17: put the frozen bucket into the ice cream machine and start it

Step 18: pour the ice cream slurry from the feeding port

Step 19: about 20 minutes, the ice cream solidifies

Step 20: dig into a ball and put it into a crisp bowl

Step 21: sift a little sugar powder on the surface

Step 22: Sprinkle with crispy granules

Materials required:

Milk: 50g

Instant coffee powder: 5g

Cocoa powder: 5g

Animal fresh cream: 210g

Fine granulated sugar: 70g

Water: 20g

Sugar powder: right amount

Crispy granules: a little

Note: when boiling toffee sauce, there is no need to stir it to prevent the sugar from turning over and crystallizing. Just shake the small pot from time to time to make it heated evenly. Mocha liquid must be thoroughly cooled before mixing with whipped cream to avoid melting the cream.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Tai Fei Mo Ka Cui Wan Bing Ji Ling