Silky and rich chocolate ice cream

Overview

I have liked Junzhi's chocolate ice cream for a long time, but it contains rum, which is not suitable for children. There is a lot of dark chocolate, so I reduced it by half and added pure milk! And you don’t need to freeze it for a few hours before taking it out and mixing it, it’s very simple.

Tags

• dessert
• butter
• cream
• egg yolk
• pure milk
• white sugar
• chocolate beans

Ingredients

Steps

1. 1 Put the egg yolks, sugar, and butter together and heat over water until the sugar melts and the butter melts.

   

2. 2 The first time you pass it, it makes the egg yolk liquid more delicate.

   

3. 3 After boiling, add milk, put it into the pot, and continue to heat over low heat. Be sure to heat over low heat. Stir constantly to avoid sticking to the pan.

   

4. 4 Until the water content is reduced and a thick layer can be applied by stirring with the spatula, turn off the heat.

   

5. 5 The second time you pass the ban, it is very important to make the ice cream pass. Remember!

   

6. 6 After boiling, add chocolate beans while they are still hot. Junzhi’s recipe is 200 grams. I was afraid that it would be bad for my children to eat too much, so I reduced it by half and added 20 grams of cream.

   

7. 7 Stir into chocolate paste. Be sure to stir it evenly!

   

8. 8 The third pass! My daughter couldn’t wait to lick up the paste that stuck to the scraper after finishing it! Made me laugh to death!

   

9. 9 grams of cream. If the cream is stored in the refrigerator, it will need to be kept for a while. If it is not so cold, whip it again.

   

10. 10 Use the chef's machine at speed 5 to whip the food. Once you can see the texture, it's ready.

    

11. 11 Mix the cooled chocolate paste and whipped cream, stir well, stir from bottom to top, be sure to stir, don't make circles!

    

12. 12 Stir well, divide into portions, cover and store in the refrigerator. Freeze overnight and eat.