Practice:
1 Freeze the inner container of the ice cream machine in the refrigerator for more than 24 hours in advance.
2. Cut the dark chocolate into small pieces, mix it with milk and whipped cream, put it in a small pot, cook it over medium heat until steam comes out, turn off the fire, and keep stirring until the chocolate melts, and set aside.
3. Put the egg yolk, cocoa powder and sugar into a large bowl, and beat the sugar with an egg beater until it is completely melted. The color of the egg paste becomes lighter, and the volume will probably become 1.5 times of the original.
4. Scoop in a spoonful of hot milk, add the yolk paste, stir it evenly, and then add a tablespoon. Repeat this for several times, and you can pour half of the remaining milk into the yolk paste and stir it evenly (this process is called "tempering" in English, but there is no corresponding translation in Chinese), so as to gradually increase the temperature of the yolk paste, which can prevent the overheated milk from washing the yolk paste into eggs.
5. Finally, completely mix the remaining milk with the yolk paste, pour it back into the pot where the milk is boiled, and slowly heat the milk paste with a small fire while gently stirring.
6. At the same time, take a large bowl with 1/3 bowls of ice and 1/3 bowls of water.
7. When the milk paste is heated to 75°C, remove it from the fire, put it in a large bowl filled with ice cubes and water, and send it to the freezer, waiting for the milk paste to cool thoroughly. (If you don't have a thermometer for the kitchen at hand, you can decide whether you can leave the fire according to the thickness of the milk paste. Use a small spoon, stir it in the milk paste and pick it up. If the milk paste can hang a thicker layer on the back of the spoon, it will be fine. However, this depends on experience, and it is easy to cause the milk paste to be overheated or not hot enough. It is more reliable to use a thermometer. )
8. Start the ice cream machine and slowly pour in the milk paste. After 25 to 30 minutes, stop the machine, scoop the semi-frozen ice cream into the prepared container, seal it, and freeze it in the refrigerator for about 3 to 4 hours.