Chocolate Ice Cream(qiao ke li bing qi lin )

Chocolate Ice Cream

Introduction:

"These days are surprisingly hot. It's said that it's the hottest summer in the history of Shanghai in recent 40 years. Even people like me, who are not afraid of heat, are almost scorched by the sun on their way to work every morning. They are eager to get into the subway and blow the air conditioner. This summer comes very late, probably at the end of June. I can wear short sleeves every May. This year, I still wear long sleeves until the beginning of June, which is the highest utilization rate of long sleeves in my dressing history. How to deal with the hot weather? Every day, the office will basically buy some cold drinks, such as Helu snow, Baxi and so on. Today is the weekend. When I opened the refrigerator, I saw that there were many dark chocolates in the refrigerator. I suddenly wanted to make chocolate ice cream with these chocolates. It seemed that all the other materials were complete, so I started work immediately. "

Production steps:

Step 1: prepare 200 grams of dark chocolate, 450 ml of milk, 300 ml of light cream, 30 grams of corn starch, 3 eggs, 150 grams of white granulated sugar, 3 grams of salt and 2-3 drops of vanilla essence.

Step 2: separate the yolk from the white, and leave the yolk to break up. Pour the egg yolk, milk and sugar into the milk pot and heat over low heat.

Step 3: keep stirring while heating to prevent sticking and baking.

Step 4: when the liquid in the pot has small bubbles and is not boiling, remove the pot from the fire immediately, pour in the light cream prepared in advance, and quickly mix.

Step 5: pour the dark chocolate, corn starch and vanilla essence into the milk pot, and then turn the heat down again. At first, the liquid in the milk pot was very thin and the color was very light. As the temperature increased, the color became darker and thicker. When the surface of the liquid in the pot is wavy thick chocolate pulp, turn off the fire.

Step 6: take a large clean bowl, pour the chocolate slurry into it, let it cool, and put it in the freezer. After about an hour, take out the chocolate pulp and stir it until it is completely frozen. About 4-5 hours after freezing, the fragrant chocolate ice cream can be taken out for consumption.

Step 7: the delicious chocolate ice cream is finished~~

Materials required:

Dark chocolate: 200g

Milk: 450 ml

Cream: 300 ml

Eggs: 3

Corn starch: 30g

White granulated sugar: 150g

Salt: 3 G

Vanilla extract: 2-3 drops

Note: 1. It's better to choose dark chocolate with high purity for chocolate. The chocolate ice cream made in this way has strong flavor. If you buy milk chocolate with purity of about 30%, you need to reduce the amount of white granulated sugar, and it will affect the taste. 2. Some ice cream practices do not have corn starch, I suggest not to omit, starch can make chocolate pulp thickening quickly, but also ensure that chocolate pulp in the freezing process is not easy to layer. 3. The purpose of mixing in the freezing process is to prevent the ice-cream from ice water separation. However, I found that there was no need to stir this time. Maybe I added a lot of chocolate (I added 300g). I stirred it several times in the middle, and there was any sign of delamination. I can omit it next time. If you have stratification in the process of freezing, it is recommended that you use the electric egg beater to mix it well before freezing, otherwise it will not be ice cream but old popsicle.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Bing Qi Lin