Five egg yolks, fine sugar125g, whipped cream 600g, dark chocolate100g, and cocoa powder 50g.

method of work

1, pour the light cream into the thick-bottomed milk pan, heat it with low heat until it just boils, immediately 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.

Tips

1, if you like light taste, you can use whipped cream+whole milk instead. The ratio is: 300 grams of whipped cream and 300 grams of whole milk.

2. Do not stir the caramel when boiling, otherwise the sugar solution will fail due to sand turning. When cleaning the pot that has survived the sugar, you can add water without traces of caramel, set it on fire and cook it, and the caramel will be washed off after being heated and melted.

3, when pouring caramel, there will be a sizzling sound, be careful not to burn your skin. If the phenomenon of sinking occurs, the ice cream stock solution can be heated with insulated water again, and the caramel will melt and mix well.