Wine-flavored Black Chocolate & Vanilla Crispy Ice Cream丨perfectly Replicate The Taste of The Ice Cream Ring Carrying The Handle of Menglong
1.
Pour milk into the small milk pot, scrape out the vanilla seeds with a knife and put them into the pot.
2.
Heat together until small bubbles bubbling on the edges.
3.
Let cool to 50-60 degrees, add Bai Qiao and stir to dissolve, the vanilla Bai Qiao sauce is complete.
4.
Black chocolate + milk + sugar, melted in insulated water (you can use a microwave oven to heat for about 20 seconds to melt).
5.
Add the rum, stir well, and the rum black chocolate sauce is complete.
6.
Start making egg custard, add fine sugar to the egg yolk and beat with an electric whisk until the color becomes white and the volume expands.
7.
Heat 50g of milk until small bubbles bubbling around the edges.
8.
Add the heated milk to the whipped egg yolks in 3 times.
9.
Pour the egg and milk into the milk pan and re-boil until boiling.
10.
Sift the custard.
11.
Divide the custard into 2 portions, add one portion to the vanilla white chocolate sauce and stir well.
12.
Add another portion of custard to the rum black chocolate sauce and stir well.
13.
Seal the two types of sauces with plastic wrap and put them in the refrigerator to cool down.
14.
Take out the whipped cream and beat it with an electric whisk until 5-6 is distributed, that is, when the lines first appear.
15.
Divide the whipped cream into 2 parts, mix one part with the rum black sauce and stir well.
16.
Mix another portion of whipped cream with vanilla white chocolate sauce and stir well.
17.
Pour the mixed rum black chocolate sauce into popsicle molds and insert wooden sticks.
18.
Pour the mixed vanilla white chocolate sauce into popsicle molds and insert wooden sticks.
19.
Put the lid on, push the stick inward, and freeze in the refrigerator until set.
20.
Make crispy sauce, dark chocolate and coconut oil, and melt in insulated water.
21.
The ice cream is released from the mold.
22.
Put the ice cream in a silicone measuring cup and dip it in the crispy sauce.
23.
Take out the popsicles and let the excess crispy sauce drip.
24.
Place it for about 30 seconds, then it can be put into the bag and sealed.
Tips:
【Tips】
1. Pour the milk into the beaten egg yolk and add it while whipping to prevent the egg yolk from solidifying.
2. It is recommended to freeze popsicles for more than 1 night.
3. The crispy sauce is ready to use when the temperature is lowered to 35 degrees.
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