Chocolate mint ice cream

Chokomintoaisukurimu

30 minutes (time to cool in the freezer except)

In a freezer for 4 to 5 days

☆ ☆ ☆ ★ ★person Rating: 1 person Chokomintoaisu Let the ever-popular homemade ice cream also.Bitter sweet chocolate mint liqueur with a refreshing scent is an exquisite combination. But there are delicious and the hot summer season, otherwise it of course.	(About 500g ※ The photograph is a dish of about 80g) Black Chocolate Meiji Period: sheet 1 (58g) Milk: 350cc Fresh: 50cc Caster sugar: 65g Yolk: 4 minutes Mint liqueur: 3 tablespoons Water: qs	- Scale (scale) - Measuring cup - Measuring spoons - Knives - Board - Pot - Bowl - Whisk - Wooden spoon - Universal colander - Bat - Spoon - Food Processors - Closed container

Chokomintoaisukurimu

Easy Kukkidekoreshonkeki

Chocolate Tiramisu

		Under Preparation
		Chop chocolate you can.
		Mint liqueurhas a small amount of water you dilute.
		Make Chokomintoaisukurimu
		1. Put milk and cream in a pot and heat over medium heat until just before boiling Nikake.
		2. Bowlwith egg yolk andcaster sugaruntil it washed up into thewhiskand mix well.
		3. "1" half of the warm milk and cream, "two" of thebowl, in addition towhiskto mix in quickly. Again back to the original pot, add thickness, stirring constantly with wooden spoon over low heat until.
		4. Remove from thickened arrive Tues, versatilestrainerthrough thebatshed, Oh, take the heat.Mint liqueurdiluted by adding a little water, green-colored, like, two hours in the freezer - freeze.
		5. 凍Ttara completely broken down in a food processor and roughly in spoonstirringto. Once frozen state, add finely chopped chocolate and mix evenly. Pour into an airtight container, freeze again with a full freezer for about 2 hours.
		※ If there is no food processor is cut with a fork to stir.