Dark chocolate ice cream

Overview

I especially love dark chocolate. The higher the purity, the more I love it. The bitter taste is full of tenderness and sweetness. Shanghai has been very hot these days, and I really want to have some ice cream at this time. The smooth and fragrant dark chocolate ice cream slowly melts on the tip of the tongue, exuding the aroma of chocolate and a light milky aroma. It is irresistible. I highly recommend this dark chocolate ice cream.

Tags

• ice products
• ice cream
• cocoa powder
• egg yolk
• whipping cream
• dark chocolate
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Mix 240 grams of whipping cream and cocoa powder, heat to boiling, and stir until the cocoa powder is completely melted;

   

2. 2 Remove from heat, add dark chocolate, stir until completely melted;

   

3. 3 Add the remaining 240 grams of whipping cream and stir to combine;

   

4. 4 Let cool to room temperature;

   

5. 5 Mix egg yolks, salt and 50 grams of sugar;

   

6. 6 Whip until white, puffy and thick;

   

7. 7 Mix milk and 50 grams of sugar and heat until just boiling;

   

8. 8 Slowly pour the heated milk into the egg yolks, and use an electric egg beater to beat at high speed to prevent the egg yolks from being boiled into egg drop soup. After thoroughly mixing the milk and egg paste, pour it back into the pot, heat to 75~80 degrees over low heat, stir constantly, the liquid will thicken;

   

9. 9 Sieve 8 into 4, stir and mix evenly;

   

10. 10 The ice cream tub is frozen for 12 hours in advance;

    

11. 11 Pour 9 into the ice cream bucket, start the ice cream machine, and set it for 40 minutes;

    

12. 12 The finished dark chocolate ice cream is poured into a sealed box and placed in the refrigerator overnight before it is ready to eat.