Chocolate Bitter Coffee Ice Cream
Published Jul 12, 2022 at 22:02pm ET
@ Sugar cakes for our great cakes!
Food Material List
- 1 Yolk 2
- 2 Berry sugar 70g
- 3 milk 150g
- 4 Unsalted butter 120g
- 5 Chocolates 45g
- 6 Cocoa powder 2 tablespoons
- 7 Espresso powder 1 tablespoon
- 8 Coffee Wine 1 tablespoon
- 1 Hershey Cocoa Powder, Birds Nest Thick Instant Coffee Powder, Gandy Ranch Milk, Mannose Coffee Powder, Van Hoden Chocolate, Presidents Light Cream ~
- 2 Mix cocoa powder and coffee powder in a large bowl and set aside.
- 3 The yolk is sugared and beaten by hand until the sugar melts. The yolk is white to brown.
- 4 Heating milk, approaching boiling state, bubbling on the edge of the pot is almost the same. Leave the fire to
- 5 Put chocolate crumbs into milk and melt them at the remaining temperature to
- 6 Mix a small amount of melted chocolate milk into the yolk several times and mix it evenly to
to explain. It can also be done by adding a small amount of heated milk into the yolk several times, then pour the mixed yolk milk back into the pot and heat it to a sticky consistency. Turn off the fire and add chocolate to melt to the yolk.
- 7 Pour the mixed egg milk into a bowl of cocoa powder and coffee powder, stir well, sift first, then add coffee wine, mix evenly, and then send it to the refrigerator for refrigeration.
- 8 At this time, whisk the light butter until 7 points, that is, it can flow, then pour into the refrigerated chocolate coffee milk, mix well at low speed for about 10 seconds, pour into the ice bucket and send it into the freezer, 5-6 hours or so on, no stirring, nothing to do, just eat!
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