Dark Chocolate Ice Cream

Dark Chocolate Ice Cream

1. Mix 240 grams of whipped cream and cocoa powder, heat to boiling, and stir until the cocoa powder is completely melted;

2. Remove from heat and add dark chocolate, stir until completely melted;

3. Add the remaining 240 grams of whipped cream and stir to combine;

4. Let cool to room temperature;

5. Mix egg yolks, salt and 50 grams of sugar;

6. Dispense until it becomes white and swells thick;

7. Mix milk and 50 grams of sugar, and heat until just boiling;

8. Slowly pour the heated milk into the egg yolk, and at the same time use an electric whisk to beat at high speed to prevent the egg yolk from being boiled into egg drop soup. After thoroughly mixing the milk and custard, pour it back into the pot and heat it to 75~80. Degree, keep stirring, the liquid will thicken;

9. Sieve 8 and pour into 4, stir and mix evenly;

10. The ice cream bucket is frozen for 12 hours in advance;

11. Pour 9 into the ice cream bucket, start the ice cream machine, set for 40 minutes;

12. The finished dark chocolate ice cream is poured into an airtight box, placed in the refrigerator overnight, and ready to eat.

Tips:

1. If you think the amount of dark chocolate in the recipe is too much, you can change it to 70 grams of milk chocolate and 70 grams of dark chocolate.
2. The ice cream bucket must be placed in the refrigerator for more than 12 hours in advance.
3. If you don't have an ice cream maker, you can also use an electric whisk to freeze the dark chocolate ice cream liquid in the refrigerator, and use an electric whisk every 2 hours to stir for 3 to 4 times.
4. When eating, the ice cream can be slightly softened at room temperature before eating for a better taste.
5. When digging the ball, you can first soak the digging spoon in hot water, it is better to dig, and the surface of the ball is relatively smooth.