Mint Dark Chocolate Ice Cream
by Mido fish
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash the mint leaves.
2. Add mint leaves to the milk and cook, whichever tastes best.
3. Put the heated mint leaves and a little milk into a blender to break them, and then filter them into the remaining milk.
4. Beat the egg yolks until white.
5. Pour the egg yolks into the mint milk, use a small milk pot on a low fire to heat until thick, be careful not to boil, otherwise it will become egg drop soup.
6. Whip the whipped cream to 60%.
7. Pour the whipped cream into the processed milk paste.
8. Put it in the freezer and stir it every forty minutes. Please chop the dark chocolate and put it in the first stir. You can eat it after 3-4 stirs.
9. You can also sculpt by looking for a mold.
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