Water 1 10ml whipped cream 300ml
Sugar 80g chocolate sauce 250ml crisper 1 piece
Practice 1. Add 10g sugar to egg yolk and stir.
2. Add the remaining sugar into water and cook to about 90℃.
3. Add sugar water to the egg yolk liquid and boil it.
Step 4 add chocolate sauce and mix well
5. whipped cream is separated from ice water.
6. Add the whipped cream to the egg yolk liquid and mix 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: Lovers of chocolate ~ A little chocolate sauce will taste good when eating.
Ingredients: 5 pieces of egg yolk, fine sugar125g, 600g of light cream, 0/00g of dark chocolate/kloc-0, 50g of cocoa powder.
Practice 1, pour the light cream into the thick-bottomed milk pan, heat it with low fire until it just boils, then turn off the heat, pour in the dark chocolate and melt it with the temperature in the pan, then pour in the cocoa powder and mix well for later use.
2. Pour 80g of sugar into the egg yolk, and beat 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 sugar and egg mixture, put a stainless steel pot filled with water on the outside of the container, heat it slowly with low fire, heat the chocolate and egg mixture through the container with hot water in the pot, and stir it gently in circles until it feels sticky. At this time, the chocolate and egg mixture will not be closed when it is scratched on the spoon by hand, so turn off the fire and keep warm.
4. Boiling caramel: Pour the remaining 45g of fine sugar into the pot, add the same amount of clear water, open the lid and cook slowly with low heat, without stirring in the middle. At this time, the water in the sugar solution begins to evaporate, and it turns from a transparent big bubble to a fisheye small bubble with a light amber color. Turn off the fire and heat it with the remaining temperature in the pot for 1-2 minutes.
5. Immediately pour the caramel that has just been boiled into the hot ice cream stock solution and mix it evenly. Cover the container with plastic wrap or cover, and put it in the refrigerator for about two hours until it is semi-solidified.
6. Stir with electric egg beater at low speed once, then seal it and put it in the refrigerator for about two hours, then take it out and stir it. Repeat this process twice and then put it in the refrigerator for freezing until it is solidified.
Materials: milk 100ML, whipped cream 100ML, cocoa powder 5- 10g according to personal taste, egg yolk 1 piece, and sugar 15g.
Method 1. material, milk 100ML, egg yolk 1 piece and sugar 15g, which are 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 photo when I put the small pot on the stove, but I didn't fire at this time)
3. Add milk and continue to stir (still don't fire at this time)
4. All right, fire, boil the liquid with minimum fire, and keep stirring until the liquid becomes thick. Pay attention to the heat, don't boil, leave the fire when you feel the liquid is hot, and then continue cooking. Hang some on the spoon surface like this. After air cooling, the universal ice cream slurry is made, which is the basic slurry for making ice cream. With it, you can make various flavors 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. Whip 70% of the whipped cream, and the volume will expand slightly to form 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㏄ whipped cream.
Practice 1. Cut the bitter and sweet chocolate into fine pieces.
2. Take a small pot, add milk and heat it to about 85℃ with medium fire, then add the bitter and sweet chocolate crumbs made in the method of 1 and mix 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 beat it evenly and the color is slightly white.
4. Slowly add Practice 2 into Practice 3 and mix well.
5. In the way of water-proof heating, stir the method 4 until it is silky, then turn off the fire, then add brandy and mix well until it is cooled.
6. Take the whipped cream and beat it to seven, then mix it well with the method 5, put it in the freezer for about 2 hours, take it out, stir it several times, put it in the freezer again and freeze it, and repeat this action 2? 3 times to complete.
Material: 220g of milk,
20 grams of chocolate, egg yolk and a spoonful of sugar.
Practice 1, cook 220 grams of milk and 20 grams of chocolate for about 4-5 minutes, so that the chocolate is completely melted!
2, then take an egg yolk and break it, put a spoonful of sugar about 4 grams. After mixing well together, slowly add the egg to the cooked chocolate milk and stir it quickly!
3. After boiling on a small fire, let it cool, pour it into a large glass container and put it in the refrigerator.
4. Take it out in half an hour and stir it, and the desired effect will be achieved in two and a half hours. Haha, it's delicious!
Tips Remember to boil the egg chocolate milk mixture! Otherwise it will smell like eggs!
Ingredients: 55g chocolate, 80ml milk, banana 1 root, 80ml Bailey liqueur, and 5ml rum1root.
Practice 1. Milk and chocolate are melted together. I use a microwave oven to heat them at low temperature. Don't use high heat. Milk is easy to boil. It is suggested to use black Qiao, one of which is low in fat and the other is not easy to separate oil from water;
2. A mixture of melted milk and black chocolate;
3. Add Baili liqueur to the black Qiao milk mixture;
4. Add rum;
5. Joining banana puree, I crushed it with a spoon, not very muddy, and stirred it evenly;
6. Stir well and freeze for at least 4 hours without stirring in the middle.
Tip I use black chocolate, and milk can't be fat-free.