Vanilla Crispy Dream Dragon
1.
Split the vanilla pod and scrape out the vanilla seeds.
2.
Put the vanilla seeds, vanilla pods, and milk into a milk pot, boil over a low heat, and let it soak for 20-30 minutes to inspire the vanilla flavor.
3.
Put the egg yolks and fine sugar into the egg-beating bowl.
4.
Whisk with a whisk until the color turns light yellow, the volume expands, and the dripping does not disappear immediately.
5.
Add warm vanilla milk several times in small amounts, stirring while adding.
6.
Pour the custard paste back into the milk pan, boil over medium heat, turn to low heat, stir while cooking, and cook until the custard temperature is 75-85 degrees, then remove from heat.
7.
Sift the cooked custard.
8.
After sieving, cool with ice water.
9.
Whip the whipped cream to a yogurt-like, non-liquid state. If it is a scooped ice cream, it can be beaten until it is hard, if it is filled with a popsicle mold, it can be beaten until it is yogurt-like.
10.
Mix the custard and whipped cream, and the vanilla ice cream batter is complete.
11.
Pour it into the mold.
12.
Put the lid on and freeze and serve after setting. It is recommended to freeze for 12 hours or more.
13.
To make chocolate crisps: prepare more than 50% dark chocolate, cocoa butter or coconut oil.
14.
Mix the dark chocolate with coconut oil, melt the heat-insulating water, and cool it down to about 25-32 degrees to make a crispy paste.
15.
If you like nuts, you can add crushed peanuts or crushed pistachios or crushed almonds and mix a little.
16.
Unmold the ice cream, insert it into the chocolate sauce, take it out to cool, and slowly solidify.
17.
Put the prepared crispy Menglong into an ice cream packaging bag, seal it, and store it in the refrigerator. It is recommended to eat it within 2 weeks.
18.
When tasting, you can take it out for a while to warm up and enjoy, and the taste will be more silky.
Tips:
The chopped nuts added to the chocolate paste are best sautéed or roasted, which is more delicious.
