1. Put 50 grams of walnuts in the oven (without preheating), bake for about 5 minutes on the upper and lower heat, middle layer, 160°, take out and let cool, and chop.
2. Whip the whipped cream over ice water until you can decorate the flowers. As shown in the figure, the whipped cream will have sharp corners and obvious lines. Put it in the refrigerator for later use. (Refrigerate with the ice cube tray)
3. Put 10 grams of coffee powder and 20 grams of cold boiled water into the pot and heat it on low heat until the coffee melts. Don't overheat it.
4. Add 210 grams of condensed milk and mix well.
5. Pour the coffee liquid from step 4 into the cream. (The temperature is high, so put the cream in ice water, don’t take it out)
6. Add 50 grams of chopped walnuts and 30 grams of chocolate beans and mix well.
7. Pour it into a freeze-resistant container and put it in the refrigerator to freeze.
8. If the refrigerator at home has three doors, the ice cream can be put into the freezer to freeze hard.
9. Then put it in the fresh-keeping room in the middle, so that it has the texture of soft ice cream when you eat it, and it won't melt.
Tips:If it is an ordinary refrigerator, put the ice cream at room temperature for a while before eating, it will not be difficult to dig.
