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How to make chocolate crunch ice cream how to make good

Main ingredients

Chocolate syrup Hot water 70g

Instant coffee powder 3g Cocoa powder 30g

55% dark chocolate 55g Sugar 70g (into the cocoa powder)

Cream cheese 100g Salt 2g

Sugar 15g (into the cream cheese) Ice cream liquid

Pure milk 180g Light cream 200g

Sugar 50g (into milk) Condensed milk 35g

Corn starch 10g Pure milk 20g (into corn starch)

Decoration 55% dark chocolate 300g

Cooked almonds 50g

Chocolate Crunchy Ice-cream Step-by-Step

Chocolate Crunchy Ice-cream Instructions 11. Dissolve 70g of hot water with the coffee powder and pour it into a saucepan

How to make chocolate ice cream

Measuring steps for chocolate ice cream

The first thing you need to do is to dissolve 70g of hot water and coffee powder and pour it in a milk pan. Pour the cocoa powder and granulated sugar into the coffee mixture and mix with a spatula until there are no particles of cocoa powder

How to Make Chocolate Crunch Ice Cream

Chocolate Crunch Ice Cream Cooking Instructions 77. Then add the sugar and salt and mix smoothly until there are no particles, scrape the sides of the bowl unevenly during the process, otherwise those particles on the edges of the ice cream will always be present in the ice cream

Chocolate Crunch Ice Cream Cooking Instructions 88. Add the chocolate syrup to the cheese and mix well, also remember to use a spatula to scrape the bottom of the mixture, then the chocolate syrup is ready. The chocolate syrup is ready, put it aside

Chocolate Crunchy Ice Cream Cooking Instructions 99. Mix cornstarch and milk well

Chocolate Crunchy Ice Cream Cooking Instructions 1010. Add light cream, milk, condensed milk and sugar to a milk pan and bring to a boil

Chocolate Crunchy Ice Cream Cooking Instructions 111. Then mix the boiling milk into the previously mixed milk and mix it with the condensed milk. Then add the boiling milk and cornstarch to the milk mixture

How to make chocolate ice cream

The chocolate ice cream is ready, freeze it. It is possible to make cups of ice cream, but if you make it into a popsicle shape, you need to wait until the ice cream liquid is cooled and thickened into the mold, otherwise the stick may not be in the middle

Chocolate Crunchy Ice Cream Cooking Instructions 1414. Therefore, after you have made it, cover it with plastic wrap and wait for the chocolate ice cream liquid to cool down, and the plastic wrap should be attached to the liquid

Chocolate Crunchy Ice Cream Cooking Instructions 1515. After cooling, the chocolate ice cream liquid becomes thicker

Chocolate Crunch Ice Cream Cooking Instructions 1616. To make this ice cream, because it is relatively soft, so choose silicone molds, do not use so hard plastic, it will not be able to take off the mold, if not, make cups of ice cream, or freeze a large plate, dig the ball to eat, the chocolate ice cream liquid poured into the molds into the freezer and then frozen! 24 hours, each freezer temperature is different, must be completely hardened before you can take off the mold, otherwise out will be curved, of course, you can eat, is more ugly

Chocolate Crunch Ice Cream Practice Diagram 1717. Ice cream can be eaten directly after freezing, you can also hang a layer of crunchy like me, first of all, we melt the chocolate over water, melt to the rest of the time there is still The first thing you can do is melt the chocolate over water, until there is still half of the chocolate left, then leave the hot water and melt the rest of the chocolate with the residual heat

Chocolate Crunchy Ice Cream Cooking Instructions 1818. I used salted almonds from the supermarket, and cracked them in a plastic bag

Chocolate Crunchy Ice Cream Cooking Instructions 1919. Pour the crushed almonds into the chocolate and mix them in well

Chocolate Crunchy Ice Cream Cooking Instructions 2020. Picture 2020. Pour the chocolate into a cup higher than the ice cream, so that you can hang the chocolate, if the weather is cold or found that the chocolate has thickened, back to hot water, mix it well, or keep warm to hang the crunchy step

Chocolate Crunchy Ice Cream Cooking Instructions 2121. Hang the crunchy skin immediately after the shake the excess chocolate, because we don't want the crunchy skin is too thick, or the ice cream is below 0 degrees Celsius, the chocolate is too thick. The ice cream is below 0 degrees and the chocolate will solidify very quickly

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