Extra Thick Chocolate Ice Cream
1.
Pour water in the pot and heat it on a low fire, put the egg yolk, fine sugar, and cut into small pieces of butter into a large bowl, put the large bowl into the pot and heat it over water. While heating, use a silicone spatula or a large metal spoon to keep stirring. Until the butter melts and the sugar dissolves; continue to heat and stir until the mixture becomes thicker and thicker. When you pick up the spatula, the mixture can hang a thicker layer on the spatula and it is ready to cook. Turn off the heat and take the big bowl out of the water
2.
Pour the previously chopped dark chocolate into the egg yolk mixture, and keep stirring while it is hot until the dark chocolate is completely melted
3.
Pour in rum, mix well, pour in 25 grams of fresh cream, mix well
4.
After stirring, it becomes a thick chocolate paste. If the temperature of the mixed chocolate paste is still relatively high, let it cool for a while, and wait until it doesn’t feel hot to the touch, then proceed to the next step; pour the remaining 200 grams of whipped cream into a large bowl and beat with a whisk
5.
Whip until the texture can be maintained; pour the whipped cream into the cooled chocolate paste, and stir up from the bottom with a spatula until the cream and chocolate paste are completely mixed.
6.
After mixing, it is the chocolate ice cream batter. Pour the ice cream batter into a square baking pan with a side length of 6 inches (about 15 cm) (or into another container of the same size). Put it in the freezer of the refrigerator and freeze for 4 hours. After it is completely frozen, you can eat it. Cover the mold with a hot towel for a while, take the whole ice cream out of the mold and cut into small pieces for consumption. You can dig and eat directly with a spoon!
Tips:
1. Boiling the egg yolk is an important step. It is necessary to make the egg yolk reach a sufficient temperature, make it thick enough and sterilize, and not cook too much to avoid particles. Therefore, use the heating method of water-proof heating and constant stirring. When the egg yolk paste becomes thicker and thicker, a thicker layer can be hung on the spatula, and the bowl can be taken out of the water;
2. This ice cream is made with a lot of dark chocolate, so dark chocolate plays a very important role in how it tastes. Generally, it can be made with commercially available dark chocolate. The higher the purity of dark chocolate, the lower the sweetness and the more obvious the bitterness. If the chocolate you use is higher in purity, please add more sugar appropriately;
3. Rum can be replaced by spirits such as brandy and whiskey. Appropriate wine taste will make this rich chocolate ice cream better flavor and reduce the sweetness of ice cream;
4. This ice cream is very similar to the chocolate buffy in last year's chocolate buffy cake. It is a frozen mousse type, but it is much richer and mellow. It uses a lot of dark chocolate, egg yolk, and fresh cream. You don't need to repeatedly take out and whipped during the freezing process, just freeze it hard. The taste is thick and delicate, without the taste of ice residue.
