Chocolate Bean Ice Cream

Name: Chocolate Bean Ice Cream
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Light cream; 320g milk; 35g chocolate beans; 12g cocoa powder; 8g corn starch; 3 pcs Egg yolk; 10g North Almond

by Flying snow without frost

4.9 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

3

Generally, the more cream of ice cream, the better the taste. But eating a lot of butter is also a heavy burden, so today’s ice cream reduces the amount of butter by one-third, so that it will not be too burdensome to eat, and the addition of cornstarch can make the taste more delicate.

Ingredients

Chocolate Bean Ice Cream

1. Add three egg yolks with sugar and beat with a whisk until white, and boil the milk over a low heat until slightly boiled

2. Slowly pour the milk into the egg yolk, not all at once, the egg yolk will be cooked, let it cool, and then pour into the cornstarch

3. Then pour in the cocoa powder, mix well, and then sieve (the cocoa powder will have particles, so the sieve is more delicate)

4. Boil the sifted cocoa milk liquid on a low heat, not a high heat, otherwise the egg yolk will turn into egg blossoms, cook until the scraper head is thick, the firepower should not be high

5. After cooking, let cool immediately in ice water, beat the whipped cream until there are lines

6. Mix the cream and the cold cocoa milk paste evenly, then pour the chocolate beans, stir in the frozen ice cream machine, pour into a small paper cup, and freeze it in the refrigerator (if you don’t have an ice cream machine, you can pour it) Put it in a rectangular flat-bottomed baking dish, put it in the refrigerator, and turn it with a spoon once an hour). You can enlarge the almonds for decoration when eating.