Milk Chocolate Ice Cream
1.
Add a bag of milk to the milk pan and add granulated sugar. You can adjust the amount of sugar according to your taste. I don’t like too sweet, so add less. Heat on low heat to melt the sugar.
2.
Put the chocolate in the milk pan, keep stirring and heat, let the chocolate melt completely
3.
This is the melted chocolate milk, set aside to cool
4.
Use an electric whisk to whip the whipped cream until it can barely flow. Don't whip it, or it will affect the taste
5.
Pour the cold chocolate milk liquid into the whipped cream, and then stir it evenly. If you use dark chocolate, the color should be darker at this time. My color is very light.
6.
Then pour it into an ice bucket that has been frozen for 12 hours in advance, mix it with an ice cream maker for 30 minutes, and then you can eat it.
Tips:
1. Using an ice cream machine to make wins is quick and does not need to boil egg milk, so I didn't add egg yolk in it, but it tastes good;
2. Generally, the cream-milk mixture should not exceed half of the ice bucket, because the ice cream will expand when it is stirred. If you add too much, the mixing will be unfavorable or full;
3. If the ice bucket is frozen for more than 12 hours, it is recommended to start the mixing process immediately after pouring the mixture. If the action is slow, it is likely that the inner wall and bottom of the ice bucket will freeze immediately, and the mixing blade will be stuck and unable to rotate;
4. The ice cream made by the ice cream machine is soft and tastes very good. But I usually put it in the refrigerator and freeze it for more than an hour before eating. I like the texture of eating with a spoon.
