Recipe: Black and white chocolate ice cream

Home Cooking Recipe: Black and white chocolate ice cream

Notes:

No white chocolate crush is a chocolate ice cream. Prepare, the cold storage bucket of the ice cream machine is placed in the freezer of the refrigerator to store the cold. It takes at least eight hours, preferably 24 hours. Shake hard and hear the sound of the liquid. About this ice cream machine, the favorite kitchen chefs can find a store, warm and full house. Found this machine, took a note of Tang Xiaotang mother group, and other customer service to change the price and then pay. The original price of 278, the promotional price of 255.76, our group price of 198 is bare metal, do not give any gifts. Shopping is risky, and you must be cautious with the group. If you have any problems with the machine, please contact customer service directly and tell me that it is useless! ! (Because I don't have a penny for the two trial machines, so don't bother me.) If it's about how to make ice cream, please leave a message.

Ingredients:

Steps:

  1. Home Cooking Recipe: The egg yolk and granulated sugar are whipped until the color is white and the volume becomes larger. At the same time, the milk is placed in a small pot and heated to the extent of bubbles on the side of the pot.

    The egg yolk and granulated sugar are whipped until the color is white and the volume becomes larger. At the same time, the milk is placed in a small pot and heated to the extent of bubbles on the side of the pot.

  2. Home Cooking Recipe: Heat the milk slowly into the egg yolk and stir while stirring. Don't pour it all in, the egg yolk will harden and cake.

    Heat the milk slowly into the egg yolk and stir while stirring. Don't pour it all in, the egg yolk will harden and cake.

  3. Home Cooking Recipe: The custard paste is poured back into the small pot and heated on a small fire. While heating, use a scraper to scrape the bottom. Turn off the heat immediately after heating to between 80 and 85 degrees. I usually heat up to 82 degrees.

    The custard paste is poured back into the small pot and heated on a small fire. While heating, use a scraper to scrape the bottom. Turn off the heat immediately after heating to between 80 and 85 degrees. I usually heat up to 82 degrees.

  4. Home Cooking Recipe: Add a small amount of egg butter to the chocolate pot and stir the melted chocolate.

    Add a small amount of egg butter to the chocolate pot and stir the melted chocolate.

  5. Home Cooking Recipe: Continue adding the egg milk and stir until all the custard is added.

    Continue adding the egg milk and stir until all the custard is added.

  6. Home Cooking Recipe: The chocolate custard is stirred and cooled by ice water.

    The chocolate custard is stirred and cooled by ice water.

  7. Home Cooking Recipe: Add whipped cream. Cool down to the finger insertion feeling is cold, just. You can also cover the plastic wrap and put it in the refrigerator for more than three hours to thoroughly cool.

    Add whipped cream. Cool down to the finger insertion feeling is cold, just. You can also cover the plastic wrap and put it in the refrigerator for more than three hours to thoroughly cool.

  8. Home Cooking Recipe: Connect the ice cream storage tank to the top cover and plug in the power supply. Press the switch on the left, the LCD will light up, press the right button to adjust the timing. After two or three seconds of timing, the machine will start and the leaves will start to rotate. I chose 25 minutes.

    Connect the ice cream storage tank to the top cover and plug in the power supply. Press the switch on the left, the LCD will light up, press the right button to adjust the timing. After two or three seconds of timing, the machine will start and the leaves will start to rotate. I chose 25 minutes.

  9. Home Cooking Recipe: After the stirring blade starts to rotate, slowly pour in the ice cream solution.

    After the stirring blade starts to rotate, slowly pour in the ice cream solution.

  10. Home Cooking Recipe: The ice cream slowly thickens into a milkshake and is crushed with white chocolate. Stir well a little.

    The ice cream slowly thickens into a milkshake and is crushed with white chocolate. Stir well a little.

  11. Home Cooking Recipe: After 25 minutes of stirring, you can eat it directly.

    After 25 minutes of stirring, you can eat it directly.

  12. Home Cooking Recipe: It can also be transferred to a suitable container and stored in a refrigerator. If you want to dig the ball, you must freeze it and dig it.

    It can also be transferred to a suitable container and stored in a refrigerator. If you want to dig the ball, you must freeze it and dig it.

Tips:

Regarding the problem that the ice cream machine makes the ice cream too soft: First, the cold storage bucket is not fully stored, the freezer compartment is not cold enough, and the freezing time is not enough. The solution is to adjust the refrigerator to 3rd gear and 4th gear, so that the freezer compartment temperature is lower, and the cold storage bucket is frozen for more than 24 hours. Second, the prepared ice cream solution is not sufficiently cooled. Solution, stir the ice water to cool down. Cover the plastic wrap freezer for more than three hours. Third, there is too much ice cream. Do not exceed 1/3 of the ice cream volume. Solution Adjust the amount of ice cream.


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