Chocolate ice cream with dense taste and no need to stir many times(kou gan mian mi wu xu duo ci jiao ban de qiao ke li bing ji ling )

Chocolate ice cream with dense taste and no need to stir many times

Introduction:

"I've been learning all kinds of baking skills here and learned a lot. For the first time, I will send my own products to share with you ~ hee hee! It's been a long time since there's been a special official fight to make desserts. Recently just caught up with the light cream price, bought a lot! Then make ice cream! It happens that there are many chocolates at home. Let's make them taste like chocolates! Do what you say

Production steps:

Step 1: mix egg yolk, milk, corn starch and 50g sugar evenly, put them into a small pot and cook them slowly. Do not let the milk boil, but stir them constantly. Once you find that the milk needs to be boiled, immediately stir it away from the fire and let it cool down slowly before continuing to cook. Because the more starch you cook, the thicker it gets.

Step 2: break the chocolate into small pieces, put it in a small bowl, add a little milk, heat it in the microwave, and let the chocolate melt until there are no particles. I didn't take a picture when I was doing this step, because when I was melting chocolate, I found that some granules were difficult to melt. I went to the Chocolate bag and found that there was cocoa butter substitute in the ingredients. Maybe it was because of this that it was not easy to melt. I suggest you use pure dark chocolate when you make it. Don't use chocolate containing cocoa butter. It really affects the taste. Because I couldn't melt all the time, I poured it into the pot when I was angry. o(∩_ Haha, impatient me! So the picture is thick milk with chocolate. If you do it separately, you should mix the melted chocolate with milk. When this is done, put the pan in cold water until it is completely cool.

Step 3: during the cooling process, I suddenly thought that it would be better if I added some rum to improve the taste. ~ PS: I didn't calculate how much rum I put, it's about 10ml. If I put too much rum, it's not delicious. If the solution is not smooth enough when it cools, add olive oil at this time~

Step 4: stir the rum until it cools down in step 2. Mix the cream with 30 g Sugar and 3 ml vanilla extract until 8 times (I didn't take a picture at this step) and put them into the freezer. No need to stir, frozen more than 5 hours can eat Oh!

Materials required:

Milk: 300ml

Eggs: 3

Light cream: 350ml

Sugar: 80g

Chocolate: how many

Corn starch: 15g

Olive oil: 10ml

Almonds: some

Vanilla extract: 3ml

Rum: 10ml

Note: 1, if you can buy aseptic processing can be eaten directly raw eggs, you can also send the egg white after stirring in, taste will be very good. However, in view of the fact that the eggs we bought are not safe to eat raw, this step is not enough. 2. Chocolate is best to use pure black, no cocoa butter, taste will be very good. The amount can also be adjusted according to your own taste. 3. Milk and egg yolk solution cooked viscous, frozen up after the taste will be more dense, so do not put into the refrigerator 1 hour stirring. 4. When the rum is added before whipping the cream, the flavor will not evaporate too much.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Kou Gan Mian Mi Wu Xu Duo Ci Jiao Ban De Qiao Ke Li Bing Ji Ling