Chocolate Pea Yellow Ice Cream
1.
Add the pea yellow to the milk and mix it with a blender to make a pea yellow milk solution
2.
Heat the pea yellow milk liquid on the pot until it boils to make it thick and slightly gelatinized. Stir it quickly in the middle to prevent the bottom from smashing. After the boiled solution is cooled down, move it to the refrigerator for storage.
3.
Put the chocolate in a bowl, put it in a pot with water, heat it over water until it melts, turn off the heat without waiting for the water to boil and stir slowly until all is melted
4.
The mold can be frozen before use. Use a small spoon to pour the chocolate liquid around the edge of the silicone mold, and then coat the bottom completely. The tool can also be a brush. After coating, it can be moved into the refrigerator and frozen to allow the chocolate liquid to solidify
5.
The refrigerated whipped cream is whipped until thick, and the whipped cream should not be refrigerated for more than 24 hours
6.
Add the refrigerated pea yellow milk liquid and continue to stir evenly
7.
Freeze the inner container of the ice cream machine overnight (or 8 hours) in advance, set the time to 20 or 25 minutes, start the machine, add the mixed solution, the machine will work automatically, take it out and eat it at that time
8.
Keep the remaining chocolate liquid in warm water to keep it liquid, take out the frozen mold that has been coated with chocolate liquid, and fill it with soft ice cream
9.
After filling the mold, pour another layer of chocolate liquid on the surface. Pay attention to the tightness of the edge seal. The remaining ice cream can be directly put into the mold, or dig a ball, pour into the ice cream mold, etc.
10.
Move the whole mold into the freezer, freeze it slightly, and you can eat and take as you go
