将8×8或9×9英寸锅放入冰箱中。If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften, then put it in the bowl of a stand mixer fitted with the paddle attachment. Add the espresso powder, and mix on low speed until just combined. (Alternatively, combine the ice cream and espresso powder in a large bowl with a silicone spatula.) Spread the ice cream in the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.
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