1. Heat the milk to a bubbling state on a low fire. After adding white sugar to the egg yolk, add a small amount of milk and stir evenly, then pour it back into the pot, heat it on a low fire, and stir while heating until the bottom is slightly bubbling. Turn off the fire
2. Cooling down: After the heated mixture becomes thick, the temperature is measured and dropped to 60 degrees Celsius after leaving the fire
3. Melted chocolate: Pour the milk mixture cooled to 60°C into the chocolate and stir evenly. The reason why the temperature is lowered first is that if the temperature is too high, the chocolate will separate.
4. Mix the cocoa powder: put the cocoa powder and granulated sugar in a large bowl and mix evenly, then add a small amount of 3 to mix, after fusion, add the remaining 3 to the mix
5. Filtering and cooling: the mixed ice cream paste is filtered with a universal sun, and then stirred with ice water to cool it down
6. Mix the whipped cream: After cooling down, add the whipped cream (non-whipped, liquid) and mix well, put it in the refrigerator to fully refrigerate, about 4 hours
7. Freeze, stir, and repeat: Take out the above mixture when it is about to freeze, stir it thoroughly with an electric mixer, and then put it in the refrigerator, repeat this 2-3 times, and when it becomes smooth, you can put it in the refrigerator until it is frozen and ready to eat
Tips:Chocolate choose bitter taste, if it is sweet, reduce sugar as appropriate.
