Crispy Chocolate Ice Cream Recipe

0 RatingRate
0 Comments

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.

Crispy Chocolate Ice Cream Recipe
Prep:
Cook:
Total:
Level: Easy
Yield: 3 servings

Ingredients

Chocolate ice cream
Milk 250ml pure milk + 125ml wangzi milk
Granulated sugar 80 g
unsalted butter 335 g
glutinous rice flour 30 g
Dark chocolate 100 g
Chocolate chip
Dark chocolate 100g g
Broken nuts appropriate amount
coconut oil 50g

Instructions

  • 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.

    Chocolate chip ice cream (homemade Menglong, egg free version)
  • Wrap it in crispy.

    Chocolate chip ice cream (homemade Menglong, egg free version)

Tips

This recipe can make six ice cream (because I only bought two boxes of ice cream molds, a total of six), plus three small fresh-keeping boxes (you can dig balls).

Nutrition Facts

Per Serving ( 113.5 g ) :
calories254 calories
carbohydrate29.5 g
cholesterol47 mg
fat14 g
fiber1.1 g
protein4 g
saturatedFat8.5 g
sodium86 mg
sugar26.5 g
transFat0 g

Comments

No comment yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating