chocolate ice cream
By HarleyFeeney
Ingredients: light cream,chocolate,milk,egg yolk,fine sugar
Recipe Recommendations
- milk 250 grams
- light cream 250 ml
- chocolate 90 grams
- egg yolk of 4
- fine sugar 60 grams
- milk fragrance
- other
- a day
- simple
Steps for chocolate ice cream
1
Beat four egg yolks until light.
2
Pour in the milk and stir well.
3
Melt the chocolate over low heat, soften it, and press it into mud with a fork.
4
Although the chocolate melts, it is still easy to solidify. You can pour some of the custard stirred in step 2 to make the chocolate thinner, and it will not dry easily.
5
Melt the chocolate thoroughly and pour in the remaining custard.
6
Heat over low heat and stir patiently.
7
Until the chocolate custard is thick and ready to boil. How can I judge without a thermometer? You can use a small spoon, dip it in, and then lift it out. The remaining custard on the surface of the spoon will not slip and disappear, and the mark will not disappear even if you scratch it. (It is best to turn off the fire when testing the temperature)
8
Cool the cooked chocolate custard.
9
Beat the light cream until six times and distribute it, place it in the refrigerator and chill for later use.
10
Allow the chocolate custard to cool thoroughly, mix with the whipped cream and mix well.
11
Pour it into a shallow-bottom container, and I use a Lock and Lock lunch box.
12
Put it into the freezer of the refrigerator and freeze, stir for the first time after 2 hours, and then stir every two hours, one stir four times. Don't be lazy, the taste will be much worse if you miss it!