1, materials: egg white, egg yolks, dark chocolate, granulated sugar, light cream, white rum.

2, the egg yolks into a stainless steel pot, using a whisk to beat until the color becomes light, thick.

3. Pour in 200g of Nestle light cream and heat over hot water to 85 degrees, stirring constantly.

4, add the dark chocolate broken into small pieces, continue to stir until the chocolate is completely melted smooth, the melted smooth chocolate paste away from the hot water, put aside to cool.

5. Beat the egg whites in a clean, waterless container with an electric mixer until close to dry peaks.

6, granulated sugar and water, mix a little, cook over medium-low heat until the syrup is 120 degrees, the syrup will be 120 degrees little by little, slowly, in a straight line into the meringue, while pouring into the syrup while continuing to use an electric mixer whisked until close to dry foams, and then set aside.

7. Pour 300 grams of light cream into another clean container, beat the lines, pour the cooled chocolate syrup into the whipped light cream, and stir gently with a rubber spatula.

8. Add the meringue in batches and continue to gently toss with a rubber spatula to coat evenly. Pour in the white rum and continue to gently toss with a rubber spatula to coat evenly as an ice cream batter.

9, the ice cream paste will be poured into the hot water sterilized plastic box, smooth with a spatula, cover the lid, and directly into the freezer freezer for about 10 hours or more (during which time there is no need to stir).