This dessert still continues without the need to take it out and stir it at the same time, and the finished product will not have the taste of ice residue, and it is fast, and it is hot in summer, everyone can make it ~~~~ Compared to matcha ice cream (specific method http: //blog.sina.com.cn/s/blog_6d32cc9201018jqy.html), this one requires one more step to make caramel milk sauce, in fact, it ’s not difficult, it just takes a long time .sina.com.cn /s /blog_6d32cc92010195kf.html).
Material
| Caramel milk sauce | 180g |
| rum | 2 tablespoons |
| UCC 117 coffee | 2 tablespoons (ground into powder, which is good for dissolution) |
| Light cream | 260-300g |
Add 2 tablespoons of rum to the caramel milk sauce and mix well.
Grind 2 tablespoons of coffee into powder. This is for easy dissolution. If you are unhappy with grinding, then heating the mixture in step 1 a little will also help dissolve the coffee.
Add the ground coffee powder to 1 and mix well. If 1 is heated, it must be cooled before mixing with whipped cream
Light cream to the extent that can be decorated. That is, the lines are clear, and at the same time, the basin is not scattered. The whipping cream is not added with sugar. If you have condensed milk, you need to add sugar. It must be sweet! ! Whipped cream can be sent without sugar, properly ~~
Mix the whipped cream with the mixture from step 3, you can use a whisk to draw a circle, it doesn't matter.
The mixed batter should be similar to the whipped cream sent to 6-7 distribution, that is, pick up the eggbeater, the dripping paste can have traces, and at the same time it will not disappear immediately in a short time, pay attention to the observation picture The state that the eggbeater was picked up from the paste.
Then put it in a container and quick freeze at -18 ° C.
