Caramel macchiato ice cream (no stirring or ice residue)

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).

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.

Caramel macchiato ice cream (no stirring and no ice residue) Step 1

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.

Caramel macchiato ice cream (no stirring or ice residue) Step 2

Add the ground coffee powder to 1 and mix well. If 1 is heated, it must be cooled before mixing with whipped cream

Caramel macchiato ice cream (no stirring or ice residue) Step 3

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 ~~

Caramel macchiato ice cream (no stirring or ice residue) Step 4

Mix the whipped cream with the mixture from step 3, you can use a whisk to draw a circle, it doesn't matter.

Caramel macchiato ice cream (no stirring or ice residue) Step 5

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.

Caramel macchiato ice cream (no stirring and no ice residue) Step 6

Then put it in a container and quick freeze at -18 ° C.

Caramel macchiato ice cream (no stirring or ice residue) Step 7

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