How to make chocolate ice cream

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Now, I will teach you how to make chocolate multi-flavor ice cream.

1. Raw material picture.

2.12 Take out the egg yolk and put it in a bowl, add 20g of white sugar. Add a few drops of lemon juice to remove the fishy smell.

3.21 Use a whisk to beat the egg liquid until it becomes thick and custard yellow.

4.1 Sieve the ground soy milk to remove the foam.

5.2 Add 300ml of water to the soaked red beans and grind them in a blender.

6.121 Mix the dregs of soybean and soy milk evenly.

7.212 Put the filtered dregs back into the soy milk.

8. Slowly pour the prepared soy milk into the egg liquid in batches and mix well. Heat the pot and bring to a boil, stirring constantly with chopsticks to prevent sticking.

9. Let cool after boiling.

10. Add the remaining 20g of sugar to the whipped cream and beat it into thick cream using a whisk.

11. Pour the soy milk custard mixture into the thick custard and mix well.

12. Stir the ice cream paste.

13. Add a small amount of matcha powder and mix well. Put it in a fresh-keeping box and freeze it. Depending on the thinness of the finished product, take it out once in a while, scrape and stir it with a spoon, and repeat three or four times. (You can eat it directly after freezing. You can also use a baller to scoop it into ice cream balls)

14. Melt the chocolate into chocolate syrup.

15. Take an appropriate amount of cooked peanuts and grind them into peanut crumbs using a blender.

16. After stirring, add it into the chocolate paste and mix well.

17. Use a spoon to take a small amount of the mixed chocolate syrup and spread it into the ice tray in a thin layer. Refrigerate until the chocolate has solidified.

18. Add another layer of ice cream.

19.Finally, spread a layer of chocolate paste.

20. Sprinkle with shredded coconut, chocolate candy needles and almond slices for decoration. Freeze in the refrigerator and unmold after freezing. (Since the chocolate sauce will be difficult to demold after solidification, you can insert a knife into one side and gently pick it from the bottom to demold it. Silicone ice trays are easier to demold)

You should have learned how to make the chocolate multi-flavor ice cream introduced today! Understanding the method and, more importantly, putting it into practice will make your cooking skills more sophisticated and you can make more delicious food. Take action now!