Method 1 of chocolate ice cream

Dessert ingredients:

2 teaspoons of sugar, 5 teaspoons of water, 3g of white chocolate, 3 eggs (separating yolk from egg white) and 3ml of whipping cream.

manufacturing method:

1. spread a layer of plastic wrap in a square box or bowl with a capacity of one liter, and make it as smooth as possible;

2. Put the sugar and water in a pot with a thick bottom, slowly heat it, stir it until the sugar melts, boil it and cook it for 1-2 minutes until it becomes syrup, then remove the pot from the fire;

3. Cut the white chocolate into small pieces, stir in the syrup, and continue stirring until the chocolate melts and mixes with the syrup, and set aside to cool slightly;

4. Beat the egg yolk into the chocolate mixture and set aside to cool completely;

5. Beat the cream slightly until it thickens, then pour the cream into the chocolate mixture;

6. Beat the egg whites into a solid state in a bowl, add the chocolate mixture, pour the mixture into a box or bowl prepared in advance, and then freeze it in the freezer for one night;

7. Take it out of the freezer 1-15 minutes before serving, and pour out the contents of the box or bowl and cut it into pieces.

Method 2 of chocolate ice cream

Dessert ingredients:

6 egg yolks, 12g sugar, 125g chocolate, 5ml milk and 19ml animal whipped cream.

Making method:

1. Cook the chocolate over low fire, turn off the fire, and continue to put it in a container to keep it in a melted state;

2. Beat the egg yolk with sugar with electric egg beater until it is thick and white, and all the sugar melts;

3. slowly heat the milk to a slight temperature with a small fire, add the beaten egg yolk several times, and slowly stir it evenly with a manual whisk (be careful not to let the egg yolk cook to produce particles. If some particles are accidentally produced, immediately add a little iced milk and stir until the particles melt), until the temperature of the egg-milk paste rises to about 85 degrees (the specific state is: it becomes thick, sticks with the back of the spoon, and will not drip easily, and can leave a clear ditch by crossing the back of the spoon with your fingers).

4. Mix the melted chocolate in the first step with the egg-milk paste in the third step, stir evenly, and let it cool for later use;

5. While waiting for the fourth step to cool, send the whipped cream until it is six, and the volume is swollen and still flowing, then mix it with the fourth step in three times, and stir it evenly with an egg beater;

6. Put it in the frozen layer of the refrigerator, take it out every 4 minutes and stir it with an egg beater, and stir the ice cream thoroughly in one direction every time, and repeat this for about four times. After the last stirring, it can be stored in your favorite containers.

7. After being completely frozen, you can put the ice cream in the cold room half an hour in advance when you need to eat it, which will be easier to dig.

Method 3 of chocolate ice cream

Dessert ingredients:

13g of chocolate, 2 tablespoons of cocoa powder, 3 tablespoons of milk, 3 tablespoons of sugar, 15g of whipped cream and 1g of milk.

Production method:

1. Break the chocolate, add milk and cocoa powder, melt it in water, add milk and mix well when it is slightly cold;

2. Add sugar to the whipped cream, separate it from the ice basin, and beat until it is thick and yogurt-like;

3.1 put it into 2 and mix well, then put it into a freezer and freeze it.