Crispy Chocolate Ice Cream Recipe

Heat the glutinous rice flour, 200ml milk and 30g sugar on a low heat, and stir continuously with a spatula to form a slightly curd paste.

Heat 100g dark chocolate, 125ml milk and 30g sugar until the chocolate melts.

Mix the paste of the first and second steps, refrigerate and let cool.

Divide 20g of sugar into the whipped cream three times, and whip until the tip is slightly curved after lifting, then add the paste of the third step and stir to mix, then mold and freeze overnight.

The next day, heat and melt the dark chocolate and coconut oil, add the chopped nuts, let it cool until it is not hot, unmold the ice cream, immerse it in the chocolate liquid, turn it around, wait a while, and freeze it in the refrigerator for a while. The crispy skin becomes firm soon.

Before wrapping crispy.

Wrap it in crispy.