Toffee Mocha Crispy Bowl Ice Cream

Name: Toffee Mocha Crispy Bowl Ice Cream
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 50g milk; 5g cocoa powder; 5g coffee powder; 210g Light cream; 70g Caster sugar; Some Powdered sugar; a little Crispy; 2 pcs Crispy bowl; 20g water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I don’t know what ice cream is good. Suddenly, a lot of whipped cream is used in the mousse, and the mousse can be frozen. It is also very feasible to adapt it to ice cream. Ms. Meng’s dessert cup was discovered again, and the toffee mocha mousse made before was changed into ice cream. The adaptation is actually very simple. Remove the gelatin and give the slurry to the ice cream machine. Everything is OK. The ice cream is finished, and the frozen firm balls are packed. It feels too monotonous. Sift some powdered sugar and sprinkle with crispy grains. It looked good, however, the powdered sugar was quickly melted by the ice cream. It was originally covered with snow and quickly turned into a melted liquid. It looked like a layer of brightener was applied to the ice cream.

Ingredients

50g Milk
5g Cocoa Powder
5g Coffee Powder
210g Light Cream
70g Caster Sugar
Some Powdered Sugar
a little Crispy
2 pcs Crispy Bowl
20g Water

Toffee Mocha Crispy Bowl Ice Cream

1. Ingredients: 50 grams of milk, 5 grams of instant coffee powder, 5 grams of cocoa powder, 210 grams of animal whipped cream, 70 grams of caster sugar, 20 grams of water, 2 crisp bowls, appropriate amount of powdered sugar, a little crispy grains

Toffee Mocha Crispy Bowl Ice Cream recipe

2. Heat the milk, pour it into the coffee powder, stir evenly, pour in the cocoa powder, and stir into a uniform paste. 60 grams of fresh cream is heated in water and kept warm. Pour water and sugar into the pot and heat it on a low fire

3. The sugar liquid boils and gradually turns into a caramel color. Remove from the heat, pour the hot butter in portions, then return to the heat, and stir evenly. Remove from the fire, pour in the mocha liquid, stir well, cool and put in the refrigerator, refrigerate until the temperature is completely cooled

4. Whipped 150 grams of fresh cream to 60 or 70%, take one third of it and pour it into the toffee mocha liquid, mix well, then pour it back into the remaining cream and mix well

5. Load the frozen freezer bucket into the ice cream machine and start it. Pour the ice cream slurry from the feeding port, wait until the ice cream is stirred until it solidifies, and turn off the machine. Dig two balls into a crisp bowl, sift the powdered sugar on the surface, sprinkle with crispy grains, serve

Tips:
1. There is no need to stir when boiled toffee sauce, to prevent the sugar from turning the sand and crystallize, just shake the small pot from time to time to make it evenly heated;
2. The mocha liquid must be completely cooled before mixing with the whipped cream to avoid melting the cream.