Toffee Mocha Crispy Bowl Ice Cream

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

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

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

Toffee Mocha Crispy Bowl Ice Cream

1. Materials

Toffee Mocha Crispy Bowl Ice Cream recipe

2. Heat the milk, pour it into the coffee powder, and stir until the coffee powder is completely melted

3. Pour cocoa powder

4. Make it into a uniform paste

5. Pour 60 grams of whipped cream into a large bowl and heat over water

6. Pour the caster sugar and water into the pot

7. Heat to a boil on low heat

8. Continue to heat until caramel color

9. Remove from the heat, wait for the sugar liquid to calm down, pour the hot cream in portions

10. Put it on the fire and stir well

11. Remove from the fire, pour the mocha liquid

12. Stir evenly, put it in the refrigerator after cooling to completely cool down

13. 150 grams of fresh cream sit in ice water and whipped into 6 or 7 to distribute until thick.

14. Take one third of the toffee mocha liquid and mix well

15. Pour back into the remaining cream

16. Mix well

17. Put the frozen freezer bucket into the ice cream machine and start

18. Pour the ice cream slurry from the feeding port

19. About 20 minutes, the ice cream solidifies

20. Dig into a ball and put it in a crisp bowl

21. Sift a little powdered sugar on the surface

22. Sprinkle with crispy grains

Tips:
You don’t need to stir when you boil the toffee sauce to prevent the sugar from crystallizing. Just shake the small pot from time to time to make it evenly heated.

The mocha liquid must be completely cooled before mixing with the whipped cream to avoid melting the cream.