The raw materials prepared in advance are (five people): 50g of dark chocolate, 50g of white chocolate 150g, 50g of whipped cream 150g, 50g of condensed milk, 3 salted egg yolks, 5g of pumpkin powder, and 0/g of pumpkin powder/kloc-0.
1. Steamed salted egg yolk, crushed with a spoon and set aside to cool.
2. Melt the warm water of white chocolate, divide it into three parts, one is matcha powder 1 part, and the other is pumpkin powder 1 part, and stir evenly for later use.
3. Melt the dark chocolate insulation water.
4. Pour the four flavors of chocolate into the mold in turn until 3 minutes are full.
5, gently rotate the mold, let the mold evenly stained with chocolate, put it in the refrigerator and freeze.
6. Beat 150g whipped cream, add 50g condensed milk and beat until there are lines.
7. Add salted egg yolk and stir well to form ice cream sauce, and put it in a paper bag for later use.
8. Fill the frozen chocolate with salted egg yolk ice cream syrup, fill it in 8 minutes, and then put it back in the refrigerator for freezing and solidification.
9. The solidified ice cream is filled with chocolate and then put back into the refrigerator for freezing.
10, in the hot summer, the cold and refreshing chocolate crispy ice cream is ready.
Note: 1, chocolate must be heated in water, and salted egg yolk should be boiled in water for about 15 minutes.
? 2. If you don't like the taste of salted egg yolk, you can ignore the first and seventh steps, and the other steps are the same.
? 3. Before putting in the refrigerator, make sure that there are no bubbles when the chocolate is poured into the mold.