Mocca Ice Cream Recipes

 
material:

first
250 ml of water
1 teaspoon gelatin powder
150 g sugar (original recipe: 200 g)
500 ml of liquid milk
3 tablespoons cocoa powder, dissolved in 4 tablespoons water
2 tsp instant coffee powder, dissolved in 2 tablespoons hot water
250 ml heavy cream (whipping cream)

Method:

First Boil water, gelatin and sugar to a boil and dissolve. Enter the milk, cocoa powder and coffee. Boil, stirring frequently, until boiling. Cool.
  then Pour batter into a plastic container or stainless steel. Freeze in freezer until thickened (2 hours). Remove and beat with mixer or blender until smooth. Freeze again.
Meanwhile, beat the heavy cream until fluffy and peaks form blunt. Store in the refrigerator until used.
After the dough ice cream freezes again, remove and stir again until smooth. Combine whipped cream in 3 stages into the ice cream has softened, stir until blended through. Freeze for the last time.
Before serving, remove the first and store in the fridge so soft and easily shoveled.