Chocolate Ice Cream-the Practice with Chocolate Crispy Crust
1.
First, make the milk ice cream base. Pour 400 grams of milk, 300 grams of whipped cream, 70 grams of milk powder, 60 grams of sugar and 16 grams of cornstarch into a small pot and stir evenly. Don't mash the bottom), cook until it is as thick as condensed milk, and let it cool off the fire until a thick layer is hung on the spatula. The milk ice cream base is ready.
2.
Melt 22 grams of dark chocolate (the chocolate I used is 66% cocoa butter) and 18 grams of light cream in insulated water (note that the temperature is not too high).
3.
Add 160g of milk ice cream base and mix well.
4.
Pour into the ice cream mold, cool and freeze in the refrigerator (it's best to freeze overnight to make sure it's firm).
5.
After being frozen and unmolded, you can enjoy the chocolate ice cream. (The ice cream that has just been demoulded looks a bit whitish because it is too iced and will form a layer of hoarfrost on the surface.)
6.
Pour the remaining milk ice cream bottom into the ice cream mold and put it in the refrigerator to freeze. If it is frozen, you can eat milk ice cream directly, or it can be wrapped in a layer of chocolate crispy to make crispy ice cream.
7.
Melt 180 grams of dark chocolate (the dark chocolate I used is 66% cocoa butter) and 60 grams of coconut oil insulated water (be careful not to make the temperature too high, so as not to make the chocolate sauce unsmooth).
8.
Pour it into a tall cup, unmold the frozen milk ice cream, and dip it in the chocolate crispy sauce.
9.
The chocolate will harden as soon as it is iced, so the ice cream is dipped in and brought up immediately, so that it will be coated with a thin layer of chocolate crispy. If you like to add some nut shreds, you can prepare the nut shreds in advance. Dip the ice cream in the chocolate sauce and quickly lift it up and then dip a layer of nut shreds.
10.
The delicious chocolate crispy ice cream is ready!
Tips:
1. For dark chocolate, you can choose the cocoa butter content according to your preference. I like to use the cocoa butter content of 66%, because I am afraid of hardship and think the bitterness is just right. Friends who like bitter chocolate can try chocolate with a higher cocoa butter content.
2. It is not recommended to replace the coconut oil in the chocolate crispy sauce with butter, because I tried it with butter when I didn't have coconut oil. It was so difficult to operate.
