Preparation materials: 600g pure milk, 45g glutinous rice flour, milk powder 120g, whipped cream 1200ml, 80g condensed milk, favorite jam, 400g dark chocolate, 200g white chocolate, 20g strawberry powder * 3 and 20g hazelnut kernel.
Operating steps:
1. Pour milk, milk powder and glutinous rice flour into a non-stick pan and cook until sticky.
2. Sieve the milk paste to a delicate and smooth state, seal the plastic wrap and put it in the refrigerator for cooling.
3. Prepare whipped cream and condensed milk, and add condensed milk to whipped cream until it is thicker than yogurt.
4. Mix the two materials evenly and divide them into several portions (several portions of several flavors).
5. Mix the jam and ice cream paste evenly for later use, put them into paper bags and prepare the mold.
6. First squeeze half of the ice cream paste into the mold, sprinkle chocolate crispy beads in the middle of the original flavor, and add jam in the middle of the jam flavor, without jam.
7. Then squeeze the remaining half of the ice cream evenly and put it in the refrigerator for more than four hours.
8. Prepare coconut oil and chocolate, strawberry powder, hazelnut kernel, etc. First, mix coconut oil and chocolate.
9. Melt in water, add strawberry powder to white chocolate solution to make strawberry chocolate solution, and add hazelnut kernel to half dark chocolate solution.
10. Release the ice cream, roll it in the chocolate liquid and wrap it evenly.
1 1. put it into a non-stick pan mold, send it to the refrigerator to continue freezing for about half an hour, and then pack it.