Extra Thick Chocolate Ice Cream

Extra Thick Chocolate Ice Cream

1. 1. Pour water into the pot and heat it on a low heat, put the egg yolk, sugar, and cut into small pieces of butter into a large bowl, put the large bowl into the pot and heat it over water, use a silicone spatula or a large metal spoon while heating Stir until the butter has melted and the sugar has dissolved.

2. 2. 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 large bowl out of the water.

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

4. 4. Stir until the dark chocolate is complete, melt and pour in the rum, and stir evenly.

5. 5. Pour in 25 grams of fresh cream and mix well.

6. 6. 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, wait until it doesn't feel hot to the touch, and then proceed to the next step. Pour the remaining 200 grams of whipped cream into a large bowl and beat with a whisk. Send it to a state where the lines can be maintained.

7. 7. Pour the whipped whipped cream into the cooled chocolate paste, and stir up from the bottom with a spatula until the whipped cream and chocolate paste are completely mixed. After mixing, it is the chocolate ice cream batter.

8. 8. Pour the ice cream paste into a square baking pan (or into another container of similar 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!