1. Prepare the ingredients for making ice cream. It is best to store the whipped cream in the freezer of the refrigerator for 20 minutes. This will make it easier to whip the whipped cream!
2. The "warm milk" position of the induction cooker is turned on, and the milk is heated with 30g rock sugar powder in the milk pan until all the sugar has melted.
3. After the powdered sugar has completely melted, break the chocolate into the milk pan.
4. After the chocolate has melted, stir well and turn off the heat. Pour the chocolate solution into a large bowl, and place an ice pack under the bowl to cool down (or use ice water to cool down).
5. Add 10 grams of rock sugar powder to the whipped cream, and use an electric whisk to beat the whipped cream to 6-7 portions. The fluidity is reduced slightly for molding. It doesn't need to be too hard, otherwise the ice cream is not meticulous.
6. Pour the whipped cream into the cooled chocolate solution, stir well and place it in the refrigerator for 10 minutes.
7. Put the freezer bucket of the ice cream machine into the freezer compartment of the refrigerator to freeze for more than 8 hours (it is best to freeze at night and use during the day). After 8 hours, take out the freezing barrel and place it in a stable place.
8. Assemble the ice cream machine, put the small funnel on the material input port of the ice cream machine, take out the refrigerated chocolate cream solution from the refrigerator compartment, and pour it into the ice cream machine from the funnel mouth.
9. The ice cream machine has started to work, wait for 25 minutes quietly. The chocolate ice cream is ready!
Tips:The ice cream made by the ice cream machine is soft. If you want the ice cream to be harder, it is best to freeze the ice cream in the freezer for more than 30 minutes!
