Chocolate ice cream recipe 1 Dessert ingredients: 2 tablespoons of sugar, 5 tablespoons of water, 300 grams of white chocolate, 3 raw eggs (separate the egg yolks from the egg whites), 300mL of thick whipping cream.

Method: 1. Place a layer of fresh-keeping bag in a small square box or bowl with a volume of one liter, and scrape it as flat as possible; 2. Put the sugar and water in a thick-bottomed pot and gradually heat it, and stir until the sugar melts.

After boiling, cook for 1-2 minutes until it turns into sugar syrup, and then remove the pot from the heat; 3. Cut the white chocolate into small pieces and stir into the sugar syrup, stir again until the chocolate melts and is mixed with the sugar syrup, and add

Set aside to cool slightly; 4. Beat the egg yolks into the chocolate mixture and set aside to cool completely; 5. Beat the cream slightly until thickened, then pour the cream into the chocolate mixture; 6. In a bowl

Make the protein solid, add the chocolate mixture, pour the mixture into a prepared small box or bowl, and then put it in the refrigerator to refrigerate overnight; 7. Refrigerate for 10-15 minutes after serving on the table

Remove the chamber, pour the contents of the box or bowl into it and cut into one piece.

Chocolate ice cream recipe 2 Dessert ingredients: 6 egg yolks, 120g sugar, 125g chocolate, 500mL milk, 190ml livestock whipping cream.

Method: 1. Boil the chocolate over low heat until melted, turn off the heat, and place it in the jar again to keep it melted; 2. Add sugar to the egg yolks and beat them with a whisk until they are thick and white, and all the sugar has melted; 3.

Slowly heat the milk to lukewarm over low heat, add the consumed egg yolks several times, and slowly stir evenly with a manual egg beater (note that you must stir gently and continuously to avoid letting the egg yolks boil to form particles. If

If you accidentally create some particles, immediately add a small amount of iced milk and stir until the particles melt) until the temperature of the custard rises to about 85 degrees (the actual situation is: it becomes thicker and it will not be easy to stick it out with the back of a spoon)

Drop it casually, and use your fingers to pass over the spoon to leave a clear groove) to make the fire; 4. Mix the melted chocolate in step 1 and the custard in step 3, stir evenly, and let cool and set aside; 5

.While waiting for step 4 to cool down, grind the cream and beat into six portions until the volume is large and still fluid. Then mix it with the cooled step 4 in three batches and mix evenly with an egg beater; 6.

Insert it into the freezer layer of the refrigerator, take it out and stir it with a whisk every forty minutes, and stir the ice cream completely in one direction each time. Repeat this for about four times. After the last stirring, divide it into the ones you are interested in.

Storage of utensils; 7. After it is completely frozen, you can place the ice cream in the refrigerator 30 minutes in advance when you need to eat it, so that it will be easier to dig out.

How to make chocolate ice cream. Three dessert ingredients: 130 grams of chocolate, 2 stir-fry spoons of chocolate powder, 3 stir-fry spoons of milk, 3 stir-fry spoons of sugar, 150 grams of whipping cream, and 100 grams of milk.

Method: 1. Break the chocolate into pieces, add milk and chocolate powder, melt it over water, add the milk when slightly cold and stir; 2. Add sugar to the light cream, separate it over ice and beat into a thick yogurt-like consistency; 3. Add 2

Stir well and put it in a cold box to refrigerate.