Extra strong chocolate ice cream(te nong qiao ke li bing ji ling )

Extra strong chocolate ice cream

Introduction:

"The prescription comes from you."

Production steps:

Step 1: heat the egg yolk, sugar and butter in the pot over low heat. Put the container in the pot and heat it with water. Stir it with a silicone scraper while heating

Step 2: until the butter dissolves and the sugar dissolves. Continue to heat and stir until the mixture becomes thicker. When the scraper is lifted, the mixture can be put on a thicker layer on the scraper and cooked. Turn off the fire and take the container out of the water.

Step 3: pour the dark chocolate into the yolk mixture and stir while it's hot. Stir until the dark chocolate completely melts.

Step 4: pour in the rum and stir well.

Step 5: pour in 25g light cream and stir well to make a thick chocolate paste.

Step 6: pour the remaining 200 grams of cream into a large bowl and beat it with an egg beater to keep the texture.

Step 7: pour the whipped cream into the cooled chocolate paste.

Step 8: after mixing, it's chocolate ice cream paste.

Step 9: put the chocolate ice cream paste into the container and freeze it in the refrigerator for 4 hours

Step 10: use the air duct to blow around and at the bottom to demould easily, and then cut into small pieces to enjoy

Materials required:

Dark chocolate: 165G

Cream: 225g

Yolks: 3

Butter: 40g

Black rum: 20g

Sugar: 20g

Note: I use small pieces of dark chocolate directly. If you have large pieces, you need to chop them. The chocolate should be put in as soon as possible, otherwise the chocolate will not melt well when it is cold.

Production difficulty: simple

Process: others

Production time: several hours

Taste: Original

Chinese PinYin : Te Nong Qiao Ke Li Bing Ji Ling