Chocolate ice cream

(b) Preparation of chocolate syrup: cacao powder, coffee and sugar are fed into small milk pots, evenly mixed, boiled to boiling in the middle fire for 30 seconds, which is sometimes mixed to dissolve the sugar. Fire, chocolate, five minutes. Then mix the syrup until it slips and it's still there。

Ice cream liquids prepared: corn starch and about two spoons of milk are added to the small bowl, so that they are evenly thick and smooth. In the medium bowl, the cream cheese, hot chocolate syrup and salt are smoothed. Add water and ice to large bowls (more ice) and form ice baths for use。

Production: Prepare a soup pot of about 4 litres, adding the remaining milk, cream, sugar and corn syrup to it, boiling to boiling with medium fire and continuing to boil for four minutes. Off the fire, and at the same time the mix of milk and corn starch in the small bowl is slowly added to the pot, evenly mixed. It is then boiled with a medium high fire, and it takes about a minute to mix it with a heat-resistant razor until the liquid is slightly thick and released。

Refrigeration: The hot milk mixture is slowly poured into the medium bowl of the cream and cheese mixture, which is bludgeoned to smooth. The mixture is poured into approximately 4 liters of sealed plastics, and the bag is dipped into an ice bath, with more ice added as necessary until cooled and cooled for about 30 minutes。

Refrigeration: pour ice cream fluids into the freezer drums and start the mix until ice cream becomes thick and thin. The ice cream is packed in a preservation box, covered directly on the surface with a baking paper and sealed under a seal. The freezer is placed in the coldest room of the fridge for at least four hours, which is available when it becomes hard。