Wuliangye dark chocolate ice cream

Wuliangye dark chocolate ice cream

Overview

In my childhood memory, Wuliangye was one of my grandpa’s three favorite liquors (the other two were Maotai and Jiannanchun). As a strong-flavor liquor, Wuliangye’s Wuliang (not Jolin Tsai’s Dancer) is actually: soybeans, rice, sorghum, glutinous rice, and buckwheat. It is characterized by long aroma, mellow taste, sweet import, refreshing throat, and harmonious flavor. It is just right for a strong drink. Inspired by the buffet of a well-known hotel in Hong Kong, this Wuliangye (52 degree) dark chocolate (85 degree) ice cream (without ice cream machine version) is launched.

Tags

Ingredients

Steps

  1. First review the main material. As for chocolate, you can choose chocolate with more milk content, but I personally don’t recommend using cocoa powder because it is easy to disintegrate during the production process and affect the taste.

    Wuliangye dark chocolate ice cream step 1

  2. High Energy Ahead - Advertising Time As the only country in the world that has legislation that does not allow antibiotics and lactation injections to be given to cows, the quality of Medallion whole milk produced in Winnipeg (Manitoba), Canada, is absolutely trustworthy. Medallion milk powder, which uses low-temperature dehydration technology, retains the value of milk itself in terms of nutritional value to the greatest extent. After being mixed with normal temperature water to form a liquid state, the taste also restores the taste of fresh Canadian 🇨🇦 milk to the greatest extent. It can be consumed by people over 2 years old (including adults).

    Wuliangye dark chocolate ice cream step 2

  3. Crush the chocolate and place in a bowl.

    Wuliangye dark chocolate ice cream step 3

  4. Mix the milk with water to form a liquid, heat it to boiling, and pour it over the chocolate. Then stir quickly with a spatula to combine the milk and chocolate.

    Wuliangye dark chocolate ice cream step 4

  5. Then pour the dissolved chocolate milk into the milk pot and heat it again until bubbles appear.

    Wuliangye dark chocolate ice cream step 5

  6. On the other hand, beat the egg yolks with 50 grams of fine sugar.

    Wuliangye dark chocolate ice cream step 6

  7. The whipped state is when all the ingredients are mixed and the egg yolk is slightly light yellow.

    Wuliangye dark chocolate ice cream step 7

  8. Hold the egg beater in your right hand, and at the same time, with your left hand, "slowly" pound the re-boiled chocolate milk in the milk pot into the egg liquid. Don't rush this process, if the egg yolk is not there, it will be cooked.

    Wuliangye dark chocolate ice cream step 8

  9. Pour the chocolate custard liquid into the milk pot again (for the third time), and while heating over low heat, stir the liquid with a spatula. During this process, we need to keep using a spatula to check the viscosity of the egg milk. When we find that the egg milk begins to adhere to the spatula in a solid state, we can stop heating. At this time we can pour the Wuliangye we prepared into the egg milk liquid.

    Wuliangye dark chocolate ice cream step 9

  10. Beat the fresh cream until it reaches wet peaks (i.e. small hooks hanging down slightly)

    Wuliangye dark chocolate ice cream step 10

  11. We can mix the egg milk and cream,

    Wuliangye dark chocolate ice cream step 11

  12. Then transfer to a box and freeze for 6 hours before serving.

    Wuliangye dark chocolate ice cream step 12

  13. I want to thank an elder for giving me a set of German 🇩🇪WMF kitchen utensils. Among them, this ice cream spoon is very exquisite in workmanship.

    Wuliangye dark chocolate ice cream step 13

  14. Admire the finished product. Welcome to follow the WeChat public account ChubbyLens

    Wuliangye dark chocolate ice cream step 14