Chocolate ice cream

egg yolk, milk, corn starch, 50 g of white sugar are evenly mixed and slowly boiled in small pots. milk cannot be boiled, and must not be disturbed. once it is discovered that the milk is boiled, it starts to stir off the fire, so that it will cool down and continue cooking. because of corn starch, it's going to get thicker。

chocolate is broken into small pieces and placed in small bowls, a little milk is added, a little heat is put in the microwave, and chocolate is turned into particles. i didn't take a photo at the time, because i found some particles that were difficult to open when i was making chocolate, and i found a bag of chocolates and found that the ingredient had a substitute for cocoa fat, which might be why it was not easy to open. it's important that you don't do it with chocolates with caffeine fat. because i couldn't get it out of the way, i just fell in the milk pot. oh ha ha! i'm impatient! so the picture is thick milk and chocolate. if you do it separately, you'll have to mix it with milk. when this is done, put the pot in the cool water until it's completely cooled。

In the cooling process, I suddenly thought it would be better if I put some rum on the table. PS: I didn't count how much rum I put in, it's probably 10ml. Too much rum is not good. If you don't think the solution is soft enough to cool it, you can add olive oil at this time

the rum mixed up in two steps of cooling. the cream was added to the 30 g white sugar 3ml vanilla to 8 distributions (which i did not photograph) and mixed with the above into the freezer box. you can eat without mixing