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.
