Homemade Chocolate Ice Cream
1.
First add 30 grams of white sugar to the two egg yolks.
2.
Add 50 grams of milk.
3.
Add 5 grams of cocoa powder and stir well with egg soot.
4.
Heat the hot water at 80 degrees Celsius and keep stirring until it becomes thick and creamy. Take it out and let it cool for later use.
5.
Cut 100 grams of dark chocolate, add 50 grams of whipped cream, and heat over water until it melts completely and is even and delicate.
6.
Add 10 grams of brandy and stir well.
7.
Mix the melted chocolate and egg yolk cocoa emulsion thoroughly and cool to about 30 degrees.
8.
150g whipped cream is sent at low temperature until it can maintain clear lines and a little fluidity (6 servings).
9.
Pour the mixture in step 7 into the whipped cream, and stir thoroughly, as shown in the figure, the ice cream paste should be very thick after mixing.
10.
Pour the ice cream paste into the fresh-keeping box and put it in the refrigerator for more than 4 hours. As shown in the picture, the ice cream has formed after freezing. It can be eaten directly with a spoon. If you're more careful, dig into an ice cream ball, put it in a beautiful container, and pour some chocolate sauce on it, and it will instantly become taller!
Tips:
1. The egg yolk must be heated in water and kept stirring until it is completely cooked;
2. Control the melting temperature of the chocolate below 50 degrees, otherwise it will affect the quality;
3. Before mixing in the whipped cream, the temperature of the chocolate custard emulsion should not exceed 30 degrees, otherwise the cream will easily defoam;
4. The ice cream can be frozen and formed.
