I like the cool taste of mint. I have made mint sauce, mint cheesecake, and like to put a few fresh mint leaves when cooking mung bean soup. This mint dessert is made by Dubrui after trying it. Great love ~
|Calabash Green Mint||2 tablespoons|
|65% dark chocolate||50g|
Put eggs and sugar in a large bowl and beat until the sugar is completely dissolved. The milk is heated to a boil, and a small amount is added to the egg liquid one by one and stirred well.
Heat the custard milk over low heat, stir from the bottom and slowly heat to a thick consistency. After filtering once, stir with ice water to cool.
Whip the whipped cream until seven and distribute it, mix thoroughly with the custard thoroughly cooled.
Add mint wine and mix well, cover with plastic wrap and freeze in the refrigerator.
When it is about to freeze, take it out and stir it with an electric mixer, then put it in the refrigerator to freeze. Repeat this 2 or 3 times, the ice cream paste will become thick and smooth.
Add chopped dark chocolate pieces and mix with a spatula.
After mixing, it can be moved into a storage container and frozen in the refrigerator.
carry out. Eating cool ice cream in the hot summer is not a big pleasure in life O (∩_∩) O ~