Chocolate Ice Cream
1.
Make chocolate syrup: Put cocoa powder, coffee and 1/2 cup of sugar into a small milk pot, stir evenly, boil over medium heat until boiling, and cook for 30 seconds. Stir occasionally during the process to dissolve the sugar from the heat, add the chocolate, and let it rest. Leave it for 5 minutes. Then stir the syrup until it is smooth, set aside for later use
2.
Prepare 3 bowls of different sizes. Add cornstarch and about 2 tablespoons of milk to a small bowl. Stir until thick and smooth. In a medium bowl, beat the cream cheese, hot chocolate syrup and salt smoothly. Add water and ice (more ice) in a large bowl to form an ice bath for later use
3.
Prepare a large saucepan of about 4 liters. Add the remaining milk, cream, sugar and corn syrup to it. Bring to a boil over medium-high heat and continue to cook for 4 minutes. Remove from the heat, then slowly add the milk and cornstarch mixture in the small bowl to the pot while stirring, and mix well. Bring to a boil over medium-high heat and stir continuously with a heat-resistant spatula until the liquid is slightly thicker and then remove from the heat. It takes about 1 minute
4.
Cool: While stirring, slowly pour the hot milk mixture into the cream cheese mixture in a medium bowl, and beat until smooth. Pour the mixture into a 4 liter large sealed plastic bag of Mibaonuo, immerse the sealed bag in an ice bath, keep it upright, add more ice cubes if necessary until it cools, and let cool for about 30 minutes
5.
Freezing: Pour the ice cream liquid into the freezer bucket of the ice cream machine, turn on the machine and stir until the ice cream becomes thick and delicate. Put the ice cream into the fresh-keeping box, directly cover the surface with a piece of baking paper, seal it with a sealed lid, and put it in the refrigerator Freeze in the coldest part of the freezer for at least 4 hours, and you can enjoy it when it hardens
Tips:
Please try to use the best ingredients that you can afford, especially when making a single-flavor ice cream. Use the best quality chocolate you can sell as ingredients. A chocolate with a high cocoa content and a strong flavor will pass through the barrier of butter to create a more dramatic taste for you.
