When making ice cream, it is the key to make ice cream without ice residue to stir constantly when cooking the mixed materials. The purpose of continuous stirring is to make the mixed materials very thick. Mix the materials thoroughly, then put them into a cake mold and send them to the refrigerator for freezing overnight. The specific process of making ice cream without ice residue is as follows:

Ingredients: milk180g, whipped cream 60g, glutinous rice flour 8g, fine sugar 24g, milk powder18g;

Crispy material: 200g dark chocolate, a little white chocolate;

1, pour the milk, glutinous rice flour, fine sugar and milk powder into the pan together, first mix them evenly with a spatula, and then simmer slowly with a small fire. During the cooking, be sure to draw circles with the spatula to avoid the bottom;

2. After the fine sugar melts and boils until it bubbles, start to add the light cream, still heat it with a small fire, and continue to stir with a spatula until the liquid is very thick, then turn off the heat. It is best to sieve the cooked ice cream liquid, let it cool after sieving, put it into the prepared ice cream mold after cooling, and then send it to the refrigerator for freezing overnight;

3. After the ice cream is frozen, start to make the crispy part, break 200 grams of dark chocolate into pieces and put it in a cup, and melt it in insulating water for later use (white chocolate is also made in the same way);

4. Put the frozen ice cream head down and put it in a cup filled with chocolate liquid. Take it out quickly after it is covered with chocolate liquid, and the chocolate liquid will solidify quickly after it is cold.

5. Finally, cut a small hole in the piping bag filled with white chocolate liquid, and pull the wire back and forth on the surface of the ice cream.