1. 1 Pour the milk, sugar, glutinous rice flour, and milk powder into the milk pot and heat it on a low fire. While heating, stir evenly with eggs until it bubbling slightly! (Remember to keep stirring to avoid muddy bottom)
2. 2 Add whipped cream and continue to heat. During heating, stir with egg until the milk paste starts to thicken. Stop stirring to see if the milk paste is bubbling. If there is bubbling, remove from the fire.
3. After the milk paste is slightly hot, it can be put into the mold and sent to the refrigerator to freeze overnight
4. After the ice cream is frozen, making the chocolate coat. Pour the black chocolate, whipped cream, cocoa powder, and white sugar into a cup, heat it with water and stir evenly, then add the soaked gelatine slices, mix well with egg custard until the gelatine slices are completely melted and mixed in . After placing it in the residual temperature, insert the frozen ice cream into the chocolate paste and dip it in a few more times. Take out the dipped milk cake and sprinkle it with peanut crisp on the surface, and finally put it in the refrigerator and freeze for a few minutes! You can prepare a clean crisper, the ice cream can be put in the crisper and then sent to the refrigerator to freeze, which is more convenient and sanitary
5. Finished products
