Main ingredients:

　　milk 400 grams, pure coffee powder 20 grams, natural light cream 400 grams, chocolate blocks 30 grams, cocoa powder 5 grams:

salt 1 gram, raw

eggs yellow 4 pieces, sugar 50 grams, cornstarch 8 grams Preparation steps: 1 Place the pure coffee powder in a tea bag and steep it in milk to make coffee.

2 Remove the coffee bag after cooking.

Cool down.

3 Beat the eggs into a bowl, add sugar, and mix well.4 Add cocoa powder and cornstarch.

Mix evenly.

5 Pour the egg mixture into the cooled coffee milk and stir until well combined.6 Heat over low heat while continuously stirring with a whisk to prevent burning; cook until thickened.

7 Cool down the mixture, or place it in an ice bath for quicker cooling.

8 Prepare an oil-free and water-free clean mixing bowl, add light cream.

9 Whip with an electric mixer to form a thick, visible patterned cream.

10 Add the cooled coffee milk mixture.

11 Mix evenly. Place in the refrigerator for quick freezing; set the temperature at -20 degrees Celsius or lower.

Every half hour, take out and stir. Whip four to five times until hardened; refrigerate for several hours before serving; if too hard, place in the refrigerator for an additional one to two hours.

12 Before freezing, mix in chocolate chunks. Stir every half hour. After beating four or five times, quickly freeze until hard, several hours later remove to eat,if too hard, place in the refrigerator for one or two hours. 12. Add chocolate chunks and mix before freezing.

12|Add the chocolate chips and mix well before freezing.