1. Steam the salted egg yolk, crush and sieve to obtain a fine powder for later use.
2. Heat the milk.
3. Mix in the salted egg yolk and continue heating.
4. Stir the egg yolk, vanilla extract, and granulated sugar evenly.
5. While stirring, add the milk mixture that has just been heated.
6. Put the mixed liquid into the milk pot and heat it on a low heat until the liquid is slightly thicker. Turn off the heat and immediately put it in the refrigerator to quickly cool down.
7. Whip the whipped cream until the lines do not disappear.
8. Mix the cooled custard and whipped cream evenly.
9. Put it into a piping bag and squeeze it into the mold to be ninety full, close the lid, and freeze overnight.
10. Heat over water to melt the chocolate, add coconut oil, and keep stirring to melt into a chocolate paste.
11. Pour the chocolate paste into the cup and mix in the crushed peanuts.
12. The ice cream is unmolded.
13. Quickly dip it into the chocolate liquid, let it stand until the chocolate is completely solidified, and then put it in the freezer for a while.
Tips:1. The freshly made crispy crust is not very crisp, but it will be very crisp if it is frozen.
