Chocolate ice cream

1

Strawberry ice cream material

2

Separate the yolk

3

Egg yolk and sugar

4

Add milk and a few drops of vinegar

5

The mix of egg milk is poured into the milk pot, placed on a small fire, which is constantly mixed with five grams of corn powder, which is evenly mixed until the egg cream becomes dense, the desire for small bubbles, the end of the fire, the natural cooling, the preparation。

6

Butter with sugar

7

Hit seven

8

Strawberry's clean, half an hour of salt water bubbles, cut small pieces, 5 grams of corn powder, and make sauce with a cuisine

9

Strawberry sauce pours into a cold egg paste

10

It's mixed with the cream that's passed, mixed and put in the freezer. It's been half an hour. About three or four times to freeze the refrigerator for more than three hours。

11

The sour, sweet strawberry ice cream is ready

12

Chocolate ice cream, free of jams, adds 200 grams of black chocolate (in pure chocolate, not chocolate powder) directly to the marmalade, and mixs it evenly. Because of the thicker chocolate, there's no need for corn flour。

1. A small fire is necessary when the egg milk (if it is chocolate, it is chocolate) is cooked to prevent boiling and to keep mixing, and when the milk wants a little bubble, it dies and it becomes more dense when it cools. Two, a few drops of vinegar is the ointment of yolk, which is fine. 3- Strawberry ice cream is made with a small amount of corn powder because strawberries are watered, corn powder is denser, chocolate smells because the chocolate itself is dense and does not need powder. The amount of sugar, depending on the population tastes, is generally numbed by a frozen taste, and sugar can be added to the usual taste. 5. Repeatedly removed from the refrigerator and mixed with an electric omelet in order to prevent the formation of ice around it and to affect the taste。