Preparation of Chocolate Coffee Ice Cream

600 ml of low-fat fresh milk, cocoa powder (400 grams of original flavor), 115 grams of fine sugar, 5 ml (1 teaspoon) of instant coffee purple raisins (for decoration). 4-6 people.

Production:

1. Heat the fresh milk in the pot without boiling. At the same time, put the cocoa powder into the bowl. Pour a little hot milk into the cocoa powder and stir with a wooden spoon until it is mushy. Pour the remaining hot milk into the cocoa paste, keep stirring, then pour Hot Chocolate Milk back into the pot to boil, and keep stirring.

2. Stop heating, add sugar and instant coffee and stir until dissolved, pour into a pot to cool, then refrigerate.

3. Pour the refrigerated mixture into the ice cream machine and stir until thick. If the ice cream is made by hand, pour the mixture into a plastic bucket or similar freeze-resistant container to freeze for 6 small, and stir once or twice with a fork. As needed, it can be poured into a fruit and vegetable machine or electric blender to form ice crystals. Soften the ice dew slightly before eating.

4. Put it on a plate and sprinkle a little raisin on the surface.