Chocolate Crispy Ice Cream

Name: Chocolate Crispy Ice Cream
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 150g Evovar White Chocolate; 20g butter; 140g Unsweetened yogurt; 150g Pitaya Pulp; 200g Light cream; 50g Sugar

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Nowadays, the delicious and real ice cream basically costs more than a dozen pieces, and the price of buying 10 pieces online is 140-150 yuan. Of course, the cost of making good ingredients is relatively high. I made 12 by myself today, and used 150 grams of Evovar 35% white chocolate. This chocolate is Favna’s innovative masterpiece to subvert the traditional white chocolate. It has a subtle sweetness, rich milky aroma and vanilla flavor. After melting, there is a slight rainbow color. Of course, the price is relatively high. The so-called "you get what you pay for," good things are more expensive. Today, I made only 9 of them with crispy crust with 150 grams, and the others did not have chocolate. The cost of chocolate alone is 50 yuan, and the cost of the rest of the ingredients is more than a dozen yuan. The total cost is more than 60 yuan, and the cost per stick is about 5 yuan. Aside from other things, would those who bought it be willing to give you Fafuna chocolate? ! I said that it’s not an exaggeration to kill more than ten yuan each. If you don’t believe me, you will know if you try.

Ingredients

Chocolate Crispy Ice Cream

1. First add 16 grams of sugar to the whipped cream and beat it to a semi-runny state

2. I use my own sugar-free yogurt, very thick, with dragon fruit pulp

3. Put the yogurt, dragon fruit pulp and the remaining 34 grams of sugar into the wall breaker

4. Whipped

5. Pour into the whipped cream

6. Stir evenly to form an ice cream paste

7. Pour into molds and freeze for one day in the refrigerator

8. After the ice cream is frozen, put Evova’s 35% white chocolate and butter in the pan

9. Melt every 50 degrees of warm water

10. Take out the frozen ice cream

11. Dip chocolate on the surface. Because chocolate will solidify quickly when it is cold, it will not spread well and evenly. The following method is recommended

12. First coat a layer of melted chocolate in the mold, wait for it to solidify, then pour the ice cream paste, freeze in the refrigerator for 1-2 hours, take it out and coat it with a layer of chocolate on the top, put it in the refrigerator and freeze, and you can take it as you eat.

13. The ice cream made in this way will be smooth and beautiful with chocolate crispy skin and easy to make. The two methods are selected according to your needs. "A strong and sincere confession of the "white" season"

Tips:
The total amount of sugar is 50 grams, which is relatively sweet, and you can increase or decrease it according to your preferences. I use unsweetened yogurt, if it is sugar, the amount of sugar should be reduced.

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