White Chocolate Ice Cream

Name: White Chocolate Ice Cream
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g White chocolate; 100g Pure milk; 100g Plain yogurt; 150g Light cream; 10g Rock sugar powder

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

My son likes to eat white chocolate, and now he is busy and has no time to eat. In the hot summer, thinking of my son’s hobby, I started to make this white chocolate ice cream, which uses a lot of white chocolate as the raw material, with whipped cream and milk, except for the whipped cream with a little sugar, no more sugar Because chocolate is sugary, the sweetness of the ice cream made is sufficient. Those who like chocolate will love this ice cream. If you prefer the black clever, you can also change the black clever in the same amount. There is also no ice cream machine for this ice cream, because many of my friends do not have an ice cream machine, but most of my friends have a whisk. Use a whisk to beat the whipped cream in advance and then mix it together. The ice cream made in this way is also very delicate, and there is no need to stir it many times during the freezing process."

Ingredients

White Chocolate Ice Cream

1. Take out the chilled whipped cream and pour it into an oil- and water-free basin. Add rock sugar powder. I like to use rock sugar powder. You can also use the same amount of white sugar instead.

2. Whisk at low speed with a whisk until it is not flowing and patterned, and refrigerate for later use. It is hot now, it is best to whip the whipped cream over ice, so that it can be beaten quickly and prevent the oil and water from separating.

3. Boil pure milk

4. Add white chocolate

5. Then put the milk pot into 50-60 degrees of warm water, heat it over water and stir, don’t boil it in boiling water, otherwise the chocolate will separate from oil and water.

6. Stir patiently until the chocolate is completely melted

7. After stirring, the paste is relatively thick. Let the paste cool

8. Add plain yogurt and stir well

9. After cooling, add the whipped cream in the refrigeration

10. Use the cake batter method to carefully stir evenly, the ice cream is battered

11. You can take it out and enjoy it in the refrigerator for more than 3 hours. I took it out after freezing it for a day, so I need to take it out and let the room temperature warm up for a while, otherwise it won’t work.