Chinese Food
Cat's claw cocoa ice cream
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This summer, I have a strong desire to eat ice cream. Especially, I have a stubborn preference for cocoa taste. I can't extricate myself After the ice cream was made, my little friend took a taste of it. God, it's like killing the taste of Haagen Dazs. Today's ice cream only uses four materials: light cream, cocoa powder, chocolate condensed milk and pure milk. It doesn't need an ice cream machine. It doesn't need to be taken out of the refrigerator every other time to mix. It's just to beat the cream with an egg beater. After mixing the cocoa juice, it can be frozen. It's really suitable for the lazy people who don't give up their appetite.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Mix the milk, sugar, condensed milk and cocoa powder to make cocoa juice. (milk can be heated on a small fire for easy fusion. Keep cool.)
Step3:. add a small amount of white sugar to the cream. Beat until it foams. I use Nestle cream. This cream tastes good. It's easier to pass after cold storage.
Step4:Whisk the cream to 8 minutes.
Step5:Add the cocoa juice evenly mixed in step 2 into the whipped cream. Stir it up and down with a silica gel spatula. Be careful not to draw circles. If you draw circles, the cream will be defoaming and the ice cream will not be smooth.
Step6:Mix the cocoa juice and whipped cream until smooth and even.
Step7:Pour into the mold. Shake gently to discharge the bubbles.
Step8:Then put the lid on it and put it in the refrigerator at 18 ℃ for 46 hours. It doesn't need to be taken out and stirred every 2 hours. It's the good news for lazy people. I made it in the evening. Just freeze it overnight
Step9:Demoulding.
Step10:One bite. Cocoa is fragrant. The taste is delicate and smooth. The taste is instant. There is no ice residue at all.
Cooking tips:1. There is no ice slag in the ice cream made with this recipe. Even if it is frozen for one night, it will not be very hard. If there is no mold, you can directly mix the cocoa juice and whipped cream until it is fine and even, then seal a layer of fresh-keeping film on the container and put it into the refrigerator for freezing. Take it out when eating. Use a ball digger to dig from the surface until a ball is full. Or dig directly to eat. 2. I use Nestle condensed milk. Some brands of condensed milk will be sweet. You can reduce the amount of condensed milk according to your taste. 3. It's difficult to beat cream in summer. One is to keep the ice of cream. You can refrigerate the cream, container and egg hook together. Whipped cream doesn't need to be hard. About 80% whipped cream. It's just between the little hook between the wet and the hard. There are skills in making delicious dishes.
