Chocolate Ice Cream (qiao ke li bing ji ling )

Chocolate Ice Cream

Introduction:

Production steps:

Step 1: put the egg yolk into a stainless steel pot and beat it with an egg beater until the color becomes light and thick;

Step 2: pour in 200 grams of Nestle cream, heat over hot water to 85 degrees, and stir constantly;

Step 3: add the broken pieces of dark chocolate and continue to stir until the chocolate is completely melted and smooth;

Step 4: leave the melted chocolate paste out of the hot water and let it cool;

Step 5: put the protein into a clean and waterless container and beat it with electric beater until it is close to dry foaming;

Step 6: mix the sugar and water, stir slightly, and boil the syrup to 120 ℃ over medium low heat;

Step 7: slowly pour the 120 degree syrup into the protein cream in a straight line. While pouring the syrup, continue to beat it with the electric egg beater until it is close to the dry foam, and wait for use;

Step 8: pour 300 grams of Nestle cream into another clean container and make a pattern;

Step 9: pour the cooled chocolate paste into the whipped Nestle cream, and stir it evenly with a rubber scraper;

Step 10: add the protein cream in several times, and continue to stir it gently with a rubber scraper;

Step 11: pour in the white rum and continue to mix it with a rubber scraper to make ice cream paste;

Step 12: pour the ice cream paste into the fresh-keeping box sterilized with hot water, smooth it with a scraper, cover it, and send it directly to the refrigerator freezer for freezing for more than 10 hours (without stirring during the process);

Materials required:

Protein: 4

Egg yolk: 2

Dark chocolate: 150g

Fine granulated sugar: 120g

Water: 30g

Nestle cream: (200g + 300g)

White rum: 30g

Note: before taking out the ice cream, it's better to put it in the refrigerator for a while

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Bing Ji Ling