American Chocolate Cup Ice Cream
1.
It is divided into 2 steps. The first step is to make handmade Italian ice cream, and the second step is to make American chocolate cups. First, prepare all the ingredients for making Italian handmade ice cream
2.
Pour the vitamin inulin into the milk and bring to a boil on low heat. Vitamin inulin is generally found in high-end ice creams in Europe, because first it can increase the stability of ice cream, and second, it is very helpful to health. It can not only supplement vitamins and minerals, but also lax detoxification and lose weight. Blood sugar, blood lipids. Therefore, vitamin inulin has been added to some high-end ice creams in Europe in recent years! The effect of adding vitamin inulin is really good
3.
Mix the sugar and 3 egg yolks into the container
4.
Beat with a whisk
5.
Just send it to this level
6.
Cool the boiled milk slightly, then pour it into the beaten egg yolk paste in 3 times. This step must be slow, otherwise it will become egg drop soup! Stir while pouring the milk! Because the yolk is raw now, you have to scald it, but don’t be too hot
7.
Cut the melon into small pieces and put it in the juicer
8.
Squeezed into melon juice
9.
Pour the melon juice into the milk and egg paste just now, and then cook it again
10.
This process is very important. Please pay attention to it. The fire must not be too high. If the fire is too high, it will become a frangipani, but it must not be too small. If the fire is too small, it will be very, very slow, and then continue to stir. Until it becomes a thicker feeling, it is considered good, and the thick becomes a paste, otherwise it will taste like ice ball! So this one is very important! Still need patience
11.
After cooking, add lemon juice and stir! Then cover the pot and turn off the heat
12.
Prepare a basin of water with ice cubes! Look carefully, there are ice cubes in my basin
13.
Then put too quickly into the ice water! Let it cool down quickly
14.
At this time we can go to whip the whipped cream! Pour the whipped cream into the container
15.
Just whip the whipped cream to this level! Some friends say that whipped cream is not easy to whip, but you don’t understand the truth. The best whipping temperature for whipped cream is 2~6 degrees, so refrigerated whipped cream is easy to whip. Note that it is refrigerated, not frozen.
16.
Then mix the whipped cream and the previously cooled egg milk liquid, pour in 3 times, and then stir thoroughly
17.
After stirring, pour in the raisins. My raisins were soaked in water a few hours in advance! This tastes good! Wash the raisins and soak for a few hours, not too soft or too hard! Soaking for about 5~6 hours is just right
18.
Then put it in the refrigerator, freeze, and stir it every 2 hours. First, it can make the ice cream taste better, and second, it can prevent the raisins from sinking to the bottom until it is completely frozen.
19.
Such an Italian handmade ice cream is completed, and the taste is quite good. To be honest, when I dig the ice cream ball, a lump of liquid came out from the corner of my mouth and fell on the table before I found it was saliva, ha ha! Italy is far away, but it’s not that difficult to eat pure Italian high-end handmade ice cream, do it yourself! After the ice cream is ready, we are ready to make American chocolate cups
20.
You need to prepare an American chocolate cup, small balloons, aluminum foil, chocolate
21.
Blow the balloon first, don’t blow too much, or your chocolate cup will be very big
22.
Place a cardboard and a layer of aluminum foil on the outside. This is for the prepared chocolate cup
23.
Then chop up the chocolate and prepare to melt
24.
Water heating
25.
Stir the chocolate after melting, pay attention to the temperature after melting, generally control it below 30 degrees! Even lower, so that it’s easier to hang on the balloon, and the high temperature will blow up the balloon! Be careful to collapse! The temperature is high and it is not easy to hang up
26.
First coat the surface of the balloon with a light layer of oil, just a thin layer!
27.
Then first put the chocolate on the aluminum foil paper as a base, a round circle is OK! Not too much!
28.
Then I started to stick chocolate on the balloons. It is better to have more chocolate. I used a little less this time, and it is easier to hang on more!
29.
Then put the chocolate balloon on the base, and then quickly put it into the refrigerator compartment of the refrigerator!
30.
Refrigerate for about half an hour to an hour, then come out, and then use a pin to puncture the balloon. So the chocolate cup is finished
Tips:
1. Vitamin inulin should be added in the ice cream making process. Ordinary inulin is not good enough. The high-end European ice creams are all vitamin inulin.
2. When making the chocolate cup, you must pay attention to the temperature. If the temperature is too high, you can't hang it on the balloon, and don't draw too much oil!
