麦芽牛奶巧克力冰淇淋配方
通过
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2020年4月15日更新
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配方的事实
华体会应用下载
- 6个蛋黄
- 1杯麦乳粉(推荐:阿华田)
- 1/4杯糖
- 三杯，一半一半
- 6盎司优质牛奶巧克力，切碎
- 半茶匙香草精
- 一小撮肉豆蔻
- 3/4到1茶匙粗盐
- 3/4到1杯麦乳球，大致切碎，放入冰箱冷冻
方向
取一个中号平底锅，把蛋黄、麦乳精和糖搅拌成糊状。完全混合后，慢慢搅拌，以清除任何结块。用小火搅拌，直到蛋奶糊变稠，但不要煨。奶油蛋羹应该覆盖在勺子的背面，用手指滑动应该留下一条干净的线。
将蛋奶沙司滤入盛有碎巧克力的大碗中。静置一分钟，然后搅拌至巧克力完全融化。加入香草、肉豆蔻和盐调味。转移到密封容器和冷藏一夜。
第二天，根据制造商的说明搅拌。在搅拌的最后一分钟，加入冰冻的麦乳球。放回密封容器中冷冻至少两个小时后食用。
特种设备
冰淇淋机
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