2, accessories: cream honey caramel sauce, a little caramel almond.
3. Practice:
(1) Ingredients: 60g of animal fresh cream, 20g of condensed milk, 4 vanilla pods1/,3 tablespoons of milk vanilla ice cream, 0/00g of coffee ice cream/kloc-0, appropriate amount of cream honey caramel sauce and a little caramel almond.
(2) Make preparations first, cut off the sharp corners of two decorating bags, put them into another decorating bag with the sharp corners cut off, and let both bag mouths stick out. Clamp the cut and set it aside for later use. Beat the whipped cream until the pattern can be maintained, scrape in the vanilla seeds and beat evenly. Add condensed milk and beat well.
(3) Pour in the milk vanilla ice cream that tastes a little hard, cut it into small pieces with a spoon, and then beat it with an egg beater until there are no particles. Pour it into one of the decorating bags. Freeze in the refrigerator for later use.
(4) Dig out the coffee ice cream, and beat it into a slurry with an eggbeater. Take out the one-piece piping bag from the refrigerator, put the coffee ice cream into another piping bag, and put it in the refrigerator to freeze to a semi-solidified state. Extrude a spiral in a cup. It looks ugly. Squeeze some patterns on the surface with caramel sauce and sprinkle with caramel almonds.