Wuliangye Dark Chocolate Ice Cream
1.
First review the main material.
For chocolate, you can choose a chocolate with more milk ingredients, but I don't recommend using cocoa powder because it is easy to disintegrate during the production process and affect the taste.
2.
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3.
The chocolate is broken and placed in a bowl.
4.
Mix the milk with water to form a liquid, then heat it to a boil, and pour it on the chocolate. Then quickly stir with a spatula to fuse the milk and chocolate.
5.
Then pour the dissolved chocolate milk into the milk pan and heat it again until bubbles appear.
6.
On the other hand, beat the egg yolk with 50 grams of fine sugar.
7.
The beaten state is that all the ingredients are mixed and the egg paste is slightly yellowish.
8.
While holding the whisk in the right hand, the re-boiled chocolate milk in the milk pan is "slowly" bumped into the egg liquid with the left hand.
This process must not be rushed, if it is not the egg yolk, it will be cooked.
9.
Pour the chocolate custard again (the third time) into the milk pan. While heating it over a low heat, stir the liquid with a spatula.
During this process, we should not stop using the spatula to check the consistency of the custard. When we find that the custard starts to adhere to the spatula in a solid state, we can stop heating.
At this time, we can pour the Wuliangye we prepared into the egg and milk liquid.
10.
Beat the whipped cream until it is soaked (that is, a small hook that hangs down slightly)
11.
We can mix the custard and cream,
12.
Then transfer to the box and freeze for 6 hours before serving.
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Tips:
Regarding the various methods of ice cream, I personally like this one the most at the moment, and the key lies in the grasp of the third time to boil the milk custard. The reason for the ice scum in ice cream is that the process of boiling the egg yolk did not fully evaporate the water, and the ice scum that is left in the ice cream solution is left in the ice cream solution.
