How to make chocolate ice cream
milk
100 ml
Fresh cream
100 ml
cocoa powder
5- 10g according to personal taste.
yolk
1
sugar
15g
The practice of chocolate ice cream
1
Ingredients: milk 100ML, egg yolk 1, sugar 15g, used to make universal ice cream syrup. Cream 100ML, cocoa powder 5- 10g according to personal taste.
2
Stir the egg yolk and sugar evenly (I took a picture when I put the small pot on the stove, but there was no fire at this time)
three
Add milk and continue to stir (don't fire at this time)
four
All right, fire, boil the liquid with the smallest torch and stir until the liquid thickens. Pay attention to the heat, don't boil, leave the fire when you feel the liquid hot, and then continue to cook. Hang some on the spoon surface like this. After air cooling, it is made into universal ice cream slurry, which is the basic slurry for making ice cream. With it, you can make all kinds of ice cream.
five
This time I introduced my favorite chocolate ice cream. Sift the cocoa powder into the ice cream syrup and stir well.
six
Whip 70% whipped cream, the volume will expand slightly, forming a soft texture.
seven
Mix whipped cream and cocoa ice cream slurry evenly and put them in the freezer.
eight
Take it out every few minutes and stir it. Repeat it three times.
skill
It should be reminded here that if the freezing room temperature is below zero, it can be eaten after 2-3 hours.
Freezing for too long will cause ice cream to harden. But the problem is not big. Take it out and leave it at room temperature for a few minutes, and you will get a smooth taste.
If the freezing room temperature is about 5 degrees below zero, the ice cream will remain soft for a long time.
How to make chocolate Buffy cake material
yolk
two
berry sugar
65 grams
milk
25 grams
Dark chocolate
25 grams
cocoa powder
15g
Animal fresh cream
240 grams
working methods
1
Put the egg yolk, milk and fine sugar in a bowl, pour the water into the pot, heat it continuously with low fire, heat the bowl with egg yolk in the water, and stir it continuously.
2
Stir until the egg yolk mixture thickens, which takes about seven or eight minutes. Be sure to control the heat and be careful not to overheat the mixture into particles.
three
The way to test whether the heated egg yolk mixture is thick enough is to stir it with a spatula. If a thick layer can be hung on the scraper, it means it is ready.
four
Pour small pieces of dark chocolate into the egg yolk mixture while it is hot and stir until the dark chocolate is completely dissolved.
five
Sift in cocoa powder and stir until uniform.
six
Cool the yolk cocoa paste to room temperature. If you want to speed up the cooling, you can stir the bowl in ice water until it cools.
seven
Beat the animal cream with an eggbeater. It should be sent to the extent that it can maintain a clear and upright mode.
eight
Put 1/3 light cream into the cooled egg yolk cocoa paste, and stir evenly from bottom to top with a spatula. Mix well and pour it all back into the whipped cream bowl.
nine
Turn it from bottom to top and stir it evenly again. After thorough mixing, the chocolate Buffy sauce is ready.
10
Spread sponge cake slices on the bottom of the 6-inch cake mold, pour in half chocolate Buffy paste and smooth it.
1 1
Spread a second sponge cake and pour in the remaining half of chocolate Buffy sauce.
12
Try to smooth the surface. Freeze in the freezer for 4-5 hours until it is completely frozen. Before demoulding, cover the cake mold with a hot towel for a while, and then demould.
13
The cake after demoulding is cut into several portions with a knife for eating. If you want to be more beautiful, you can sprinkle some chocolate chips on the cake and sprinkle a layer of powdered sugar as decoration.
skill
1, in different kinds of ice cream, some need to rely on constant stirring during freezing to create a delicate taste (such as mango ice cream introduced in the previous blog), while others are very thick and smooth when frozen directly, such as today's chocolate Buffy. This is a simple but delicious ice cream without stirring, so it is very convenient to make ice cream cakes? Just pour it directly on the cake slice and freeze it.
2. If you don't make sponge cake, make chocolate Buffy directly, put it in a mold and freeze it hard, and cut it into small pieces to eat, which is also delicious. If you omit chocolate and cocoa powder, you can make an original milkshake.
3. When heating and beating the egg yolk, be sure to pay attention to the heat, and don't let the egg yolk overheat and solidify into particles. Just heat it to a very thick state.
This kind of cake can be stored in the freezer of the refrigerator for a long time (it needs to be sealed to prevent odor or dryness). If the cake just taken out of the freezer is hard, it can be left at room temperature for a while before eating, and the taste is more delicate and smooth.
Don't worry that the cake slices will be too hard after freezing. If your cake slices are made successfully and are very soft and fluffy, even after freezing, the hardness will be basically the same as that of ice cream. But if the cake slices are not well made, fluffy and thick, will they be too hard after freezing? Making a successful sponge cake is the basic prerequisite for the success of ice cream cake.