Extra Thick Chocolate Ice Cream

Extra Thick Chocolate Ice Cream

1. Pour water in the pot and heat it on a low fire, put the egg yolk, sugar, and butter into the container, put the container into the pot and heat it over water, and stir it with a silicone spatula while heating.

2. Until the butter melts and the sugar dissolves. Continue heating and stirring 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 container out of the water.

3. Pour the dark chocolate into the egg yolk mixture and keep stirring while it is hot. Stir until the dark chocolate is completely melted.

4. Pour in the rum and stir well.

5. Pour in 25 grams of whipped cream and mix well to form a thick chocolate paste.

6. Pour the remaining 200 grams of whipped cream into a large bowl, and use a whisk to beat until the grain can be maintained.

7. Pour the whipped cream into the cooled chocolate paste.

8. After mixing, the chocolate ice cream is battered.

9. Put the chocolate ice cream paste in a container, put it in the refrigerator and freeze for 4 hours before eating

10. Use a fan to blow around and on the bottom to easily demould, then cut into small pieces and enjoy

Tips:

I use small pieces of dark chocolate directly, if yours is big, you need to chop it.

Put the chocolate in as soon as possible, otherwise the chocolate will not melt well when it cools down.