chocolate ice cream

Recipe Recommendations

• protein of 4
• egg yolk of 2
• dark chocolate 150 grams
• fine sugar 120 grams
• qingshui 30 grams

• sweetening
• other
• an hour
• ordinary

Steps for chocolate ice cream

1

Whisk the egg yolks into a stainless steel pan and beat with an egg beater until the color is light and thick;

2

Pour 200 grams of Nestle whipped cream, heat it with insulated water to 85 degrees, stirring constantly;

3

Add the dark chocolate broken into small pieces and continue to stir until the chocolate is completely melted and smooth;

4

Remove the melted and smooth chocolate paste from the hot water and set aside to cool for later use;

5

Pour the egg white into a clean waterless container and beat with an electric egg beater until nearly dry and foaming;

6

Mix the fine sugar and water, stir slightly, and cook over medium to medium heat until the syrup reaches 120 degrees;

7

Pour the 120-degree syrup slowly into the meringue bit by bit in a straight line. While pouring the syrup, continue to beat with the electric egg beater until it is nearly dry and frothy, and set aside;

8

Pour 300 grams of Nestle whipped cream into another clean container and pattern;

9

Pour the cooled chocolate paste into the beaten Nestle whipped cream and gently stir evenly with a rubber spatula;

10

Add the meringue in portions and continue to gently stir with a rubber spatula;

11

Pour in the white rum and continue to mix gently with a rubber spatula to form an ice cream paste;

12

Pour the ice cream paste into a crisper disinfected with hot water, smooth it with a spatula, cover it, and send it directly to the freezer of the refrigerator for more than 10 hours (no stirring is needed during this period);

chocolate ice cream Make Tips

Recipe Categories

• dessert recipes