Chocolate Ice Cream

Chocolate Ice Cream

1. Beat the egg yolk with a whisk until it is slightly thicker and lighter in color

2. Add 2.5dl whipped cream and mix well

3. Slowly heat to 85 degrees over a small fire with water, stirring constantly

4. After removing the heat, add the chocolate in small pieces

5. Stir until completely melted, let cool

6. The egg whites are beaten with an electric whisk until they can pull up the curved corners

7. Mix the sugar and cold boiled boiled well

8. Heat on a small fire, keep stirring

9. Leave the fire when it is completely melted and bubbling

10. Pour the egg whites vertically and slowly, while the whisk should continue to beat

11. Beat to near dry foaming

12. Beat the remaining whipped cream in a water-free and oil-free container

13. Pour the chocolate sauce into the whipped cream and stir evenly

14. Add the egg whites to the whipped cream three times and mix well

15. Add whiskey and mix evenly

16. Pour into a container and freeze directly for more than 4 hours

Tips:

4 eggs with skin about 270 grams