White chocolate ice cream

Overview

My son loves to eat white chocolate, but now he is so busy that he has no time to eat it. On a hot summer day, I thought of my son's hobby, so I made this white chocolate ice cream. It uses a lot of white chocolate as raw materials, paired with whipped cream and milk. Except for whipping the whipped cream with a little sugar, no sugar is added. Because chocolate contains sugar, the ice cream is sweet enough. Chocolate lovers will love this ice cream. If you prefer black chocolate, you can also exchange the same amount for black chocolate. Also, this ice cream does not use an ice cream machine, because many friends do not have ice cream machines, but most friends have egg beaters. Use the egg beater to beat the whipping cream in advance, and then stir it together. The ice cream made in this way is also very delicate, and there is no need to stir multiple times during the freezing process

Tags

• dessert
• ice products
• children
• afternoon tea
• summer recipes
• original yogurt
• pure milk
• rock sugar powder
• whipping cream
• white chocolate

Ingredients

Steps

1. 1 Take out the refrigerated whipping cream and pour it into an oil-free and water-free basin. Add rock sugar powder. I like to use rock sugar powder, but you can also use an equal amount of white sugar instead

   

2. 2 Use a whisk at low speed to beat until smooth and smooth, then refrigerate for later use. It's hot now, so it's best to whip the whipped cream over ice, which can whip it quickly and prevent oil and water from separating.

   

3. 3 Boil pure milk

   

4. 4 Add white chocolate

   

5. 5 Then put the milk pot into warm water of 50--60 degrees, heat and stir over the water. Do not boil it in boiling water, otherwise the chocolate will be separated from oil and water

   

6. 6 Stir patiently until the chocolate is completely melted

   

7. 7 After mixing, the paste will be relatively thick. Let the paste cool

   

8. 8 Add plain yogurt and mix well

   

9. 9 After cooling, add the refrigerated whipped cream

   

10. 10 Use the method of mixing cake batter and mix carefully to make ice cream batter

    

11. 11 Refrigerate for more than 3 hours and then enjoy. I froze it for a day before taking it out to eat. It needs to be brought out to room temperature for a while, otherwise it won't be able to dig out.