1. Material: chocolate160g, 75ml of pure milk, 2 eggs, whipped cream110g, 40ml of coconut oil, 20g of sugar and nuts.
Second, the practice of crispy ice cream:
1. Prepare all the ingredients, take a milk pot, put 30g chocolate into the pot, then pour 25ml pure milk, turn on the small fire, slowly add the milk, and stir the chocolate to melt. Finally, stir until the chocolate becomes thicker, and then take it out of the pot and put it in a bowl for later use. Don't turn on the fire too much, or it will burn easily and taste bitter.
2. After the milk pan is cleaned, separate the yolk of the egg and put it in, and the egg white is not used. Then add 20 sugar and stir with a blender until the yolk turns white and becomes bigger and thicker.
3. At this time, add 50ml pure milk several times, stir evenly each time, and finally mix the colors evenly. Put the pot on the stove, then turn on the low heat and cook slowly. Stir constantly when cooking to prevent the pan from burning. Remember not to open too much fire, or it will turn directly into egg soup. Slowly, the back will thicken, and finally a lot of dense small bubbles will appear at the bottom of the pot, indicating that the yolk is ripe and can be turned off.
4. Take the pot, pour in the freshly melted chocolate sauce, and then stir it evenly until it is completely blended and the color is the same, so you can put it aside for use.
Prepare a bigger bowl and take out the whipped cream from the refrigerator. Frozen whipped cream is easy to run off. Cream only needs to be delivered to 6 points. When the eggbeater is lifted, it is ok to have soft small sharp corners.
6. At this time, pour the chocolate egg yolk paste that has been stirred at room temperature and stir it evenly with a spatula. Remember not to stir at will to prevent defoaming. Stir until it is fine and sticky, then prepare an ice cream mold, pour it into the mold, tidy it up, cover it, and put it in the refrigerator for more than 4 hours. If there is no ice cream mold, you can choose paper cups or other containers. As long as the ice cream can be put in, it is best not to be too deep, and it is best to wrap it in chocolate crispy skin.
7. After the ice cream is frozen, let's make chocolate crust. Put 130g chocolate into the pot, then pour 40ml coconut oil and heat it over medium heat until it melts. Stir while heating until all the chocolate melts. Pour the chocolate crisp liquid into a deeper container that can be put into ice cream, and then add some nuts you like to increase the taste and taste. You don't have to add it if you don't like it. Then take out the frozen ice cream, put it in the chocolate solution and let it be evenly wrapped on the ice cream. Soon the chocolate will solidify, and a homemade crispy ice cream will be made.