Black ice cream
By VicentaLakin
At one entrance, the thick, dark chocolate scent quickly seized the entire mouth, each of which was silky and intoxicating。
Recipe Recommendations
- dark chocolate 100 grams
- light cream 200 grams
- unsalted butter 35 grams
- white granulated sugar 35 grams
- Lijiao Liquor 10 grams
- sweetening
- frozen
- several hours
- simple
Steps for Black ice cream
1
Black chocolate 100 grams (70 per cent of cocoa fat) cut into small blocks, which makes it easier to dissolve。
2
Light cream, 200 grams, salt-free butter, 35 grams, white sugar, 10 grams, chocolate shredded, put together。
3
The temperature of the water around 60°C insulation is slowly mixed to evenly integrated and filled with bouquets。
4
When chocolate paste temperatures drop to about 30-40°C, they squeeze into ice cream molds。
5
It's four to six hours to freeze, and it's fine。
6
It's a freezer。
7
IT'S THICK AND DARK
8
The thick, dark chocolate scent is instantaneous and intoxicating。
9
Each mouth is silky, and the smell of thick chocolate quickly takes over the whole mouth。Black ice cream Make Tips
1. Insulated water should not be too hot, at about 60°C, slowly integrated. 2. Ice cream takes sufficient time to freeze to condensate and generally takes more than four hours, but the exact time needs to be adjusted to the temperature of the refrigerator and the size of the ice cream. The higher the content of cocoa solids, the worse it tastes, the worse it may be. The first attempt can be about 60%。