In hot summer, ice cream is absolutely indispensable. Friends who like ice cream might as well make it themselves. You can eat many times at a time. I recommend this chocolate ice cream. Come and have a look with me!

Peanut butter chocolate ice cream (reference quantity: 2 cups)

Ingredients: 280g of milk, whipped cream 120g, 2 egg yolks, half a vanilla pod (about 4cm), 80g of fine sugar, 0//4 teaspoons of fish meal 1g, 1 chocolate delicate cup with peanuts and milk (35g).

Production process:

1. First, mix the gelatin powder with 1 teaspoon of milk (in the formula) and let it stand to make the gelatin powder absorb enough milk.

2. In a large bowl, beat the egg yolk and fine sugar evenly (it will be very dry at first, and the sugar will get wet after mixing with the egg yolk).

3. Send the yolk to a fluffy and white state for later use.

4. Pour the milk into the milk jar. Cut the vanilla pod in half, scrape out the vanilla seeds with a knife and put them in the milk pot.

5. Throw the planed vanilla pods into the milk pot (if there are no vanilla pods, you can use a proper amount of vanilla extract instead).

6. Heat the milk pot with medium heat, and the milk boiled in the pot will boil.

7. Continue to beat the egg yolk and slowly pour in the freshly cooked milk while beating until all the milk is poured out.

8. Sieve the obtained mixture and pour it back into the milk pan (the vanilla pods are filtered out at this time and discarded).

9. Reheat the milk pan with a small fire and keep stirring to prevent the bottom of the pan from pasting. The mixture will gradually thicken when heated.

10. When the mixed liquid can be coated with a thin layer on the scraper, stop heating immediately (pay attention to low heat when heating, and the heat is very important. Never cook, or the yolk will become granular and the whole pot of egg liquid will become slippery.

1 1. Immediately pour the cold whipped cream into the pot and stir it evenly (this can prevent the egg liquid from overheating due to residual temperature heating).

12. Heat the soaked Geely powder in water or microwave oven to form a solution, pour it into the cooked mixture in the pot and stir it evenly. So you can get the final ice cream liquid.

13. Pour the ice cream liquid into a large bowl and refrigerate it to about 4℃ (complete refrigeration of the ice cream liquid can improve the success rate of ice cream and shorten the production time).

14. Pour into the household ice cream machine and follow the instructions of the ice cream machine. Generally, ice cream can be formed by stirring in an ice cream machine for about half an hour.

15. You can handle chocolate while waiting for the ice cream to take shape. This recipe can only use a 35g Sharp peanut milk chocolate delicate cup.

16. Chop up the chocolate for later use.

17, about half an hour later, the ice cream is stirred and shaped. (In the process of freezing, it is necessary to constantly stir the ice cream liquid so that it does not produce ice residue, and at the same time stir the air to make the ice cream reach a certain expansion rate, thus obtaining a smooth taste. Therefore, you usually use an ice cream machine to make it. If there is no ice cream machine, when you freeze the ice cream until it begins to freeze, take it out of the refrigerator and beat it for a while, then put it in the refrigerator to continue freezing. Take it out and beat it 3-4 times during the freezing process until the ice cream is formed, instead of the stirring process of the ice cream machine, but this will be more troublesome and worse than the ice cream machine.

18. Pour chopped peanut milk chocolate into the prepared ice cream.

19, stir well with a spoon. At this time, I got a very delicious peanut butter chocolate soft ice cream. You can eat it directly in a cup. At this time, the ice cream is very soft and can be dug with a spoon (the finished product picture is the' soft ice cream' served directly). You can also choose to put ice cream in a bowl and freeze it in the refrigerator. These are two different flavors.

Tip:

1, this ice cream was inspired by the peanut butter chocolate snowstorm launched by Liz and DQ in winter. I like this collocation very much. The perfect combination of peanut butter and chocolate can also make people eat warm in winter, so I can't wait to make a homemade ice cream at home with a sharp peanut milk chocolate cup. Students can try this collocation at home. If you don't have an ice cream machine or it's too much trouble, you can also go to DQ to try this Ritz +DQ double snowstorm. It's really awesome.

2. Adding a little Geely powder to this recipe can make the properties of ice cream more stable and not so easy to melt at room temperature (especially when we want to eat soft ice cream). You can't add too much Geely powder, otherwise the taste will be affected. You can also make ice cream without Geely powder.

3. Sugar in ice cream not only plays a sweet role, but also has a very important influence on the texture of ice cream. If there is too little sugar, the texture of ice cream will become rough and not smooth enough. Under the premise of not affecting the texture of ice cream, the sugar in this formula has dropped to the lowest level in theory. I don't recommend continuing to cut sugar when everyone is doing it. If the sugar is reduced, the ice cream may not reach a completely smooth texture.

4. The home ice cream machine can't make too much at a time. Before making, the ice cream machine should be fully frozen in the refrigerator. Ice cream liquid should also be completely refrigerated before making.

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