Water110ml whipped cream 300ml
Sugar 80g chocolate sauce 250ml crisper 1
Exercise 1. Add 10g sugar to egg yolk and stir.
2. Add the remaining sugar into the water and cook to about 90℃.
3. Add sugar water to the egg yolk liquid and boil.
Add chocolate sauce and stir well.
Whipped cream is separated from ice water.
6. Add the whipped cream to the egg yolk liquid and stir well.
7. Freeze in a fresh-keeping box, take it out and stir it every half hour, and repeat it for about 8 times.
Tips personal preference: chocolate lovers ~ it will taste good to add chocolate sauce when eating.
Ingredients: 5 egg yolks, fine sugar 125g, whipped cream 600g, dark chocolate 100g, and cocoa powder 50g.
Exercise 1. Pour the light cream into a thick-bottomed milk pot, heat it over low heat until it just boils, then turn off the heat, pour in dark chocolate and melt it with the temperature in the pot, and then pour in cocoa powder and mix well for later use.
2. Pour 80g sugar into the egg yolk and stir with electric egg beater at low speed until the sugar melts and the egg liquid becomes thick and light yellow.
3. Pour the chocolate syrup into the mixture of sugar and eggs, put a stainless steel pot filled with water outside the container, heat it slowly with low fire, heat the mixture of chocolate and eggs through the container with hot water in the pot, and gently stir in circles until it feels sticky. At this time, the chocolate egg liquid will not close when it is scratched on the spoon by hand, so turn off the fire and keep warm.
4. Cook caramel: Pour the remaining 45g fine sugar into the pot, add the same amount of water, open the lid, and cook slowly with low heat, without stirring in the middle. At this time, the water in the sugar solution began to evaporate, from large transparent bubbles to small fish-eye bubbles, which were light amber. Turn off the fire and heat it with the remaining temperature in the pot for 1-2 minutes.
5. Immediately pour the caramel just cooked into the hot ice cream stock solution and stir well. Cover the container with plastic wrap or cover, and put it in the refrigerator for about two hours until it is semi-cured.
6. Stir with electric egg beater at low speed once, then put it in the refrigerator for about two hours, and then take it out and stir. Repeat this process twice, and then put it in the refrigerator until it is solidified.
Ingredients: milk 100ML, whipped cream 100ML, cocoa powder 5- 10g, egg yolk 1, sugar 15g according to personal taste.
Exercise 1. Materials: 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)
3. Add milk and continue to stir (don't fire at this time)
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.
This time I introduced my favorite chocolate ice cream. Sift the cocoa powder into the ice cream syrup and stir well.
6. Beat 70% whipped cream, the volume will expand slightly, forming a soft texture.
7. Mix the whipped cream and cocoa ice cream slurry evenly and put them in the freezer.
8. Take it out and stir it every few minutes, and repeat it three times.
Ingredients: 50 grams of bitter and sweet chocolate, 300㏄ milk, 50 grams of fine sugar, 5 grams of corn flour 10, cocoa powder, 80 grams of egg yolk, 30㏄ brandy and 300㏄ light cream.
Exercise 1. Cut the bitter chocolate and sweet chocolate into small pieces.
2. Take a small pot, add milk and heat it to about 85℃ with medium fire, then add the bitter and sweet chocolate chips made by 1 and stir evenly until it is completely melted.
3. Take a bowl, first mix the fine sugar, corn flour and cocoa powder evenly, then add the egg yolk and stir evenly, and the color is slightly white.
4. Add Exercise 2 to Exercise 3 slowly and mix well.
5. Waterproof heating method: stir method 4 until it is silky, then turn off the fire, and then add brandy and stir evenly until it cools.
6. Beat the whipped cream until 7 minutes, then stir it evenly by method 5, put it in the freezer for about 2 hours, take it out, stir it several times, put it in the freezer for freezing again, and repeat this action 2? Completed three times.
Material: 220g of milk,
20 grams of chocolate, egg yolk and a spoonful of sugar.
Exercise 1. Boil 220g milk and 20g chocolate for about 4-5 minutes, and let the chocolate melt completely!
2, then take an egg yolk and break it, and put a spoonful of about 4 grams of sugar. After mixing well together, slowly add the eggs into the cooked chocolate milk and stir quickly!
3. After a small fire is boiled, let it cool, pour it into a large glass container and put it in the refrigerator.
4. Take it out and stir it after half an hour, and the desired effect can be achieved in two and a half hours. Haha, it's delicious!
Tip: Remember to boil the egg chocolate milk mixture! Otherwise it will smell like eggs!
Ingredients: chocolate 55g, milk 80ml, banana 1, Bailey liqueur 80ml, rum 15ml.
Exercise 1. Milk and chocolate blend together. I heat them at low temperature in the microwave oven. Don't use high fever. Milk cooks easily. It is suggested to use black buckwheat, which is low in fat and difficult to separate oil from water.
2. A mixture of melted milk and dark chocolate;
3. Add Bailey liqueur to the black Joe milk mixture;
4. Add rum;
5. Join banana puree, I use a spoon to crush it, not very muddy, and stir it evenly;
6. Stir well and freeze for at least 4 hours without stirring in the middle.
Tip I use dark chocolate, and milk can't be skimmed.