1. Chocolate coins melt in water
2. Pour the chocolate into the piping bag and squeeze it into the recessed part of the mold (not necessarily full)
3. Put the lid on the mold and put it in the refrigerator for more than 20 minutes.
4. It's time to whipped cream. Refrigerate the whipped cream for more than 12 hours, add icing sugar and beat to 60-70%. It is the state that has been patterned but is not solid yet.
5. Pour the refrigerated yogurt directly into the whipped cream, beat with a whisk for a few seconds, and mix well.
6. Take out the frozen chocolate mold, and pour the mixed evaporated milk directly into the mold.
7. The surface of the mold is properly leveled with a scraper. Cover the lid and freeze in the refrigerator for more than 2 hours before serving.
8. Finished product
9. Finished product
10. Finished product
Tips:Remarks:
1. Adding chocolate is just to make it look better. If you don't have chocolate at home or want to make it simpler, then steps 1 to 3 can be omitted, and you can start directly from step 4, and the taste is just as great.
2. If you want to make fruit-flavored ice cream, you can replace 50 grams of yogurt with various fruit purees.
3. The whipped cream must be refrigerated for more than 12 hours before using it. It is better to pass ice water in summer.
4. Yogurt also needs to be refrigerated, and the refrigeration time is unlimited.
5. If the amount of whipped cream is increased, the amount of powdered sugar must be increased accordingly, with a ratio of 10:1.
