chocolate ice cream
Ingredients: light cream,eggs,fine sugar
Recipe Recommendations
- eggs of 2
- light cream 50ml
- fine sugar 30 grams
- sweetening
- other
- several hours
- simple
Steps for chocolate ice cream
1
Prepare all materials.
2
Separate egg yolks and egg whites, and the basin holding egg whites must be oil-free and water-free.
3
Use an egg beater to beat the egg white until it is wet and frothy. (Wet foaming: When the egg beater is lifted, the egg white can be pulled out of the curved corner.)
4
Add 30 grams of fine sugar to 50ml of cream, and the basin in which the cream is held must also be oil-free and water-free.
5
Beat the cream with an egg beater to pull out the sharp corners.
6
Whipped cream and egg whites.
7
Beat the two egg yolks.
8
Add 1/2 egg yolk and egg white to the whipped cream.
9
Use an egg beater to beat the egg yolks, egg whites and whipped cream mixture evenly to form an ice cream paste.
10
Add the remaining 1/2 egg yolk and egg white.
11
Continue to stir evenly until the ice cream paste is thick and textured.
12
For chocolate flavors, I used Dove chocolate. (I feel that the taste may be better.)
13
Add 30ml of milk to 4 small pieces of chocolate. (Half of the chocolate is used and can be added according to personal taste.)
14
Slowly melt the chocolate milk over low heat to form chocolate syrup.
15
Cool chocolate paste and ice cream paste.
16
Slowly add the cooled chocolate paste to the ice cream paste and beat well.
17
A thick and uniform ice cream paste is ready.
18
Place in a frozen crisper and smooth with a spatula.
19
Cover the refrigerator and freeze for 6-8 hours.
20
Frozen ice cream.
21
Let's start eating, but the ball digging skills are too poor and I can't get into the eye. Haha, I'm laughing.