Chocolate ice cream

Chocolate ice cream

Introduction:

"Honey [sticky] your ice cream is one of my husband's favorite desserts, but also my sister's favorite desserts; when the ice cream is ready the next day, my sister eats half a box; it was originally made for my little nephew; in the end, all of them are eaten up by my sister. This year's Valentine's day and Lantern Festival are the same day. This year, I spent these two festivals with my family in my hometown, while my husband could only spend them at home. When I didn't go back to my hometown last week, I made a cherry cake in advance and celebrated Valentine's day with my husband in advance. I wish you all a happy Valentine's day and a happy Lantern Festival. "

Production steps:

Step 1: the amount of milk good reserve, the production of ice cream must choose whole milk, so that the ice cream will be very smooth.

Step 2: put the egg yolk into the milk pot and stir, then add the sugar and continue to stir well.

Step 3: add milk.

Step 4: add milk and egg yolk mixture.

Step 5: put in the chocolate.

Step 6: stir over low heat and cook until the chocolate dissolves and the milk is a little thick. Then turn off the heat and let it cool.

Step 7: put the cream in the mixing bowl.

Step 8: start the electric egg beater to mix the cream.

Step 9: start the electric egg beater to mix the cream. Beat the cream into a small sharp corner when you pick up the egg beater. You don't need to beat it hard, otherwise it's not good to stir when you add the egg milk.

Step 10: cool the chocolate custard and pour it into the whipped cream.

Step 11: mix well with egg beater.

Step 12: pour into the fresh box.

Step 13: put the lid on and freeze in the refrigerator, take it out every 1 hour and stir it with an egg beater; then continue to put it back in the freezer; repeat this step 3-4 times.

Materials required:

Chocolate: 100g

Egg yolk: 2

Whole milk: 250ml

Cream: 250ml

Fine granulated sugar: 80g

Precautions: 1. If you want the ice cream to taste smooth, you must take it out every 1 hour and stir it with an egg beater at least 3-4 times; in this way, the ice cream will not have ice sand in it; otherwise, the taste will be affected. 2. The cooked egg milk doesn't need to be cooled completely, just need a little temperature to pour in the whipped cream.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor