How to make chocolate ice cream
milk
100ML
Fresh cream
100ML
cocoa powder
5- 10g according to personal taste.
yolk
1 piece
sugar
15g
The practice of chocolate ice cream
1
Ingredients: 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 picture when I put the small pot on the stove, but I didn't fire at this time)
three
Add milk and continue to stir (still do not fire at this time)
four
Ok, fire, boil the liquid with minimum fire, and keep stirring until the liquid thickens. 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.
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% of the whipped cream, and the volume will expand slightly to form a soft texture.
seven
Mix whipped cream and cocoa ice cream slurry evenly, and put them in the freezer.
eight
Take it out and stir it every few minutes and repeat it three times.
Tips
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 the ice cream to harden. But it's not a big problem. 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 Materials
yolk
two
berry sugar
65 grams
milk
25 grams
Dark chocolate
25 grams
cocoa powder
15g
Animal fresh cream
240 grams
method of work
1
Put the egg yolk, milk and fine sugar into a bowl, pour water into the pot, heat it continuously with low fire, and put the bowl with egg yolk in water to heat it and stir it continuously.
2
Stir until the egg yolk mixture becomes thick, which takes about seven or eight minutes. Be sure to control the heat, and be careful not to overheat the mixture into granules.
three
The way to test whether the heated egg yolk mixture is thick enough is to stir it with a scraper. 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 egg yolk cocoa paste to room temperature. If you want to speed up the cooling, you can sit the bowl in ice water and stir it until it cools.
seven
Animal whipped cream is beaten with an eggbeater. It should be sent to the extent that it can maintain a clear and upright pattern.
eight
Put 1/3 whipped cream into the cooled yolk cocoa paste, and mix well by turning it up from the bottom with a scraper. Mix well and pour it all back into the whipped cream bowl.
nine
Mix well again by turning from bottom to top. After completely mixing, the chocolate Buffy paste is ready.
10
Spread a sponge cake slice on the bottom of the 6-inch cake mold, pour in half of chocolate Buffy paste and smooth it.
1 1
Spread a second sponge cake slice and pour in the remaining half of chocolate Buffy paste.
12
Try to smooth the surface. Put it in the freezer of the refrigerator and freeze it 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 it.
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 top of the cake and sprinkle a layer of powdered sugar as decoration.
Tips
1 Among 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 blog before), while others are very thick and smooth when frozen directly, such as chocolate Buffy today. This is a kind of ice cream with simple method but rich taste, which does not need 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 the sponge cake, make chocolate Buffy directly, put it in the mold and freeze it hard, cut it into small pieces to eat, which is also very delicious. If chocolate and cocoa powder are omitted, the original milk Buffy can be made.
3. When heating and whipping the egg yolk, be sure to pay attention to the heat, and don't overheat the egg yolk to solidify into granules. Just heat it to a very thick state.
4. This 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 placed at room temperature for a while before eating, and the taste is more delicate and smooth.
5. 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, the hardness and softness will remain basically the same as that of ice cream even after freezing. However, if the cake slices are not well made, fluffy and thick, they will be too hard after freezing? Making a successful sponge cake is the basic prerequisite for the success of ice cream cake.