materials: 3 egg yolks

water 11ml whipped cream 3ml

white sugar 8g chocolate sauce 25ml crisper

Method 1. Add 1g sugar to the egg yolks and stir

2. Add the rest sugar to water and cook to about 9℃

3. Add sugar water to the egg yolk solution. Boil

4. Add chocolate sauce and mix well

5. Beat the whipped cream with ice water

6. Add the whipped cream into the egg yolk liquid and mix well

7. Freeze it in a fresh-keeping box, take it out and stir it every half hour, and repeat it about 8 times

Tips: Lovers of chocolate ~ A little chocolate sauce will taste good when eating < 1g of dark chocolate and 5g of cocoa powder

Practice 1. Pour the light cream into a thick-bottomed milk pan, heat it with low fire until it just boils, then 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 8g 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. After the chocolate syrup is poured into the sugar and egg mixture and mixed evenly, put a stainless steel pot filled with water on the outside of the container, heat it slowly with a small fire, heat the chocolate egg mixture with hot water in the pot through the container, and stir it gently in circles until it feels sticky. At this time, the chocolate egg mixture will not close 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, which is light amber. Turn off the fire and heat it for 1-2 minutes.

5. Immediately pour the freshly boiled caramel into the hot ice cream stock solution and mix it evenly. Cover the container with plastic wrap or cover. After it is completely cooled, put it in the refrigerator and freeze 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.

material 1ML of milk, 1ML of whipped cream, 5-1g of cocoa powder according to personal taste, 1 yolk and 15g of sugar

Method 1. Material: 1ML of milk, 1 yolk and 15g of sugar, which are used to make universal ice cream syrup. 1ML of whipped cream, 5-1g of cocoa powder according to personal taste

2. Stir the egg yolk and sugar evenly (I took a picture of the small pot on the stove at that time, but I didn't fire at this time)

3. Add the milk and continue to stir (I still don't fire at this time)

4. Ok, fire, cook the liquid with minimum fire, and keep stirring until the liquid becomes thick. 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 all kinds of ice cream

5. This time I introduced my favorite chocolate ice cream. Sift the cocoa powder into the ice cream syrup and stir it evenly

6. Beat 7% of the whipped cream until it expands slightly to form a soft texture.

7. Mix the whipped cream and the cocoa ice cream syrup evenly and put them in the freezer

8. Take them out and stir them every few minutes, and repeat them three times

5 grams of bitter and sweet chocolate and 3 grams of milk.

2. Take a small pot, add milk and heat it to about 85℃ on medium fire, then add the bitter and sweet chocolate crumbs from the first method and mix until it is completely melted.

3. Take a bowl, first mix the fine sugar, corn flour and cocoa powder evenly, then add the egg yolk and beat it evenly and the color is slightly white.

4. slowly add practice 2 into practice 3 and mix well.

5. stir the method 4 until it is silky, then turn off the fire, then add brandy and mix well until it is cooled.

6. Take the whipped cream, beat it to seven, mix well with the method 5, put it in the freezer for about 2 hours, take it out, stir it for several times, put it in the freezer again, and repeat this action 2? 3 times to complete.

Ingredients: 22g of milk,

2g of chocolate and a spoonful of egg yolk sugar

Practice 1. Cook 22g of milk and 2g of chocolate together for about 4-5 minutes, so that the chocolate is completely melted!

2. Then take an egg yolk and break it, put a spoonful of sugar about 4g. After mixing well together, slowly add the egg into the cooked chocolate milk and stir it quickly!

3. Bring it to a boil over low heat, let it cool, pour it into a large glass container and put it in the refrigerator.

4. Take it out in half an hour and stir it, and the desired effect will be achieved in two and a half hours. Haha, it's delicious!

Tips Remember to boil the egg chocolate milk mixture! Otherwise it will smell like eggs!

ingredients: 55g of chocolate, 8ml of milk, 1 banana, 8ml of Bailey liqueur and 15ml

Practice 1. Milk and chocolate are melted together. I use a microwave oven to heat them at low temperature, so don't use high heat, because milk is easy to boil. It is suggested to use black Qiao, one of which is low in fat and the other is not easy to separate oil from water;

2. a mixture of melted milk and black chocolate;

3. add baili liqueur to the black Qiao milk mixture;

4. add rum;

5. Joining banana puree, I crushed it with a spoon, not very muddy, and stirred it evenly;

6. After stirring, freeze for at least 4 hours without stirring in the middle.

tip: I use black chocolate, but I can't use fat-free milk.