Chocolate ice cream
By VicentaLakin
The strange heat of these days is said to be the hottest summer in the history of almost 40 years in Shanghai, and even people like me who are not afraid of heat are about to get roasted by the sun on their way to work early in the morning, watching to get into the subway and blow air conditioning. This summer comes late, about the end of June, with short sleeves in May every year, and I was wearing long sleeves until the beginning of June, the year with the highest usage of long sleeves in my clothing history. What if it's too hot, every day the office basically buys cold drinks, like a cooler, like a Lucille, an eight-year-old, or something. This weekend, when I opened the fridge and saw that there was a lot of black chocolate in the fridge, I suddenly wanted to have them for a chocolate ice cream, and I looked at all the other materials, so I started working。
Recipe Recommendations
- dark chocolate 200 grams
- milk 450 ml
- light cream 300 ml
- eggs 3 pieces
- corn starch 30 grams
- white granulated sugar 150 grams
- salt 3 grams
- vanilla extract 2-3 drop
- sweetening
- cook
- half an hour
- simple
Steps for Chocolate ice cream
1
Black chocolate 200 g, milk 450 ml, light cream 300 ml, corn starch 30 g, eggs 3, white sugar 150 g, salt 3 g, vanilla 2-3 drops。
2
Separate the yolk from the yolk and spare the yolk. The loosed yolk, milk and white sugar are poured into the milk pan with little fire heating。
3
Heated and unstoppable mixing to prevent viscos and roasting。
4
When the little bubbles of liquid in the pot are not boiling, the pot is released from the fire and poured into the pre-prepared cream, which is quickly smoothed。
5
Black chocolate, corn starch, vanilla concentrates on the milk pan, reheating the fire. At first, the liquids in the milk pan were thin and light, and as the temperature rose, the colours became deeper and more dense. Fire is off when the liquid surface of the pan is corroded。
6
Take a big, clean bowl and pour chocolate sour into the freezer room. In about an hour's time, the chocolate syrup will be mixed up once until completely frozen. In about four to five hours' time, the fragrance of chocolate ice cream can be removed for consumption。
7
That's it