Ingredients:

250ml light cream

50g dark chocolate

250ml pure milk

Cocoa 5 grams of powder (the original recipe is instant coffee)

1 egg yolk

50 grams of white sugar Compatible food

Recipe:

1. Pack the inner barrel of the ice cream with a thick plastic bag or plastic bag, and place it in the freezer of a refrigerator at -18 degrees for more than 15 hours.

2. Mix the sugar and egg yolks, and beat until the egg yolks turn white.

3. Add cocoa powder and stir evenly. It doesn’t matter if the sugar has not melted yet

4. Pour milk into a small milk pot and add dark chocolate

5 .Heat over low heat, stirring while heating, until the chocolate is completely melted

6. Add the egg yolk cocoa paste just stirred, continue to heat over low heat while stirring, until all the ingredients are melted, then turn off the heat

7. Sieve once, put it in a crisper box, cover it and put it in the refrigerator for 3 to 4 hours

8. Take out the refrigerated chocolate paste and whipped cream, and put the whipped cream Add to the chocolate paste

9. Stir evenly

10. Take out the inner barrel of the ice cream machine, install the ice cream machine, start the machine to start stirring, and slowly pour it in from the discharge port Raw materials; (you can pour the materials into the inner barrel and then install the upper cover, but netizens said that it would be better to let the machine start working and then pour it from the discharge port)

11. Ice cream machine working 30 It will take about minutes

12. The prepared ice cream is soft ice cream and can be enjoyed directly.

If you want to eat ice cream balls, just put the ice cream in a crisper, put it in the refrigerator and freeze it. Take it out and leave it for a while before eating and then scoop the balls