All Chinese food Dessert Wuliangye dark chocolate ice cream

Wuliangye dark chocolate ice cream
Tech

freeze

Difficulty

Novice try

Servings

4 people

Prepare

30 Minutes

Cooking

30 Minutes

Ingredent

Name Dosage
Powdered Milk 30 grams
egg-yolk yellow 3
Berry sugar 50 grams
Wuliangye 15 grams
cream 200 grams
Dark chocolate 50 grams
water 100 grams

Wuliangye dark chocolate ice cream

One of the 3 liquor Wuliangye in the memory of my childhood is the most Grandpa love (the other 2 are "Moutai" and "Jiannanchun"). As Luzhou liquor, Wuliangye's "Wuliangye" (Jolin's "dancers" Yo) is: soybean, rice, sorghum, glutinous rice, buckwheat, which is characterized by "long aroma, mellow taste, sweet entrance into the throat, refreshing, the flavor of harmony, just perfect", is in line with the liquor into the dishes request. Inspired by the buffet of a famous hotel in Hongkong, this Wuliangye (52 degree) dark chocolate (85 purity) ice cream (ice cream free plate) is introduced.

Instructions

1.First, review the main material.

First, review the main material.

2.High energy ad time ahead

High energy ad time ahead

3.Chocolate in a bowl.

Chocolate in a bowl.

4.Combine milk with water to form liquid. Heat until boiling and pour over chocolate. Then stir quickly with a knife to blend milk and chocolate.

Combine milk with water to form liquid. Heat until boiling and pour over chocolate. Then stir quickly with a knife to blend milk and chocolate.

5.The dissolved chocolate milk is then poured into the milk pan and heated to the bubbles again.

The dissolved chocolate milk is then poured into the milk pan and heated to the bubbles again.

6.On the other hand, the egg yolk is packed with 50 grams of fine white sugar.

On the other hand, the egg yolk is packed with 50 grams of fine white sugar.

7.The beaten status is a mixture of all ingredients, and the egg custard is slightly pale yellow.

The beaten status is a mixture of all ingredients, and the egg custard is slightly pale yellow.

8.Right hand holding an egg beater, while the left hand will re boil the milk pot Hot Chocolate Milk "slowly" into the egg.

Right hand holding an egg beater, while the left hand will re boil the milk pot Hot Chocolate Milk "slowly" into the egg.

9.Pour the chocolate egg milk again (third times) into the milk pan. Use a small fire to warm the mixture, and use the scraper to keep stirring the liquid.

Pour the chocolate egg milk again (third times) into the milk pan. Use a small fire to warm the mixture, and use the scraper to keep stirring the liquid.

10.Beat the cream to the wet bubble (ie slightly to the small hook)

Beat the cream to the wet bubble (ie slightly to the small hook)

11.We can mix the egg cream with cream,

We can mix the egg cream with cream,

12.Then transfer to the box and freeze for 6 hours to enjoy.

Then transfer to the box and freeze for 6 hours to enjoy.