1 cup of whipped cream

1 cup whole milk

1/2 cups of sugar (if you like sweetness, please increase the amount of sugar as appropriate)

1/4 cup cocoa powder

4 ounces of dark chocolate (about112g)

1/2 teaspoons of vanilla extract

4 egg yolks

method of work

(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, and cook it with medium heat until steam comes out.

? Turn off the heat and stir until the chocolate melts. Set aside.

(3) Put the egg yolk, cocoa powder and white sugar into a large bowl, and beat the white sugar with an eggbeater until it is completely melted, and the color of the egg paste becomes lighter.

? The volume will probably become 1.5 times of the original.

(4) Scoop in a spoonful of hot milk, add egg yolk paste, stir well, and then add a tablespoon.

? Repeat this several times, and you can pour half of the remaining milk into the yolk paste and stir it evenly.

? It is called "tempering", and the corresponding translation cannot be found in Chinese), so as to gradually increase the temperature of the egg yolk liquid,

? It can avoid the over-heated milk from washing the yolk paste into egg drop soup.

(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 it with low fire.

? Cream, 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 big bowl filled with ice cubes and water, and send it to the freezer for the milk paste.

? Cool through. 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 one.

? 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, just

? That's enough. However, this depends on experience, and it is easy to cause the milk paste to be overheated or not hot enough. It is still done with a thermometer.

? More reliable. )

(8) Start the ice cream machine and slowly pour in the milk paste. After 25 to 30 minutes, stop the machine and scoop in the semi-frozen ice cream. Ready?

? The container is sealed and frozen in the refrigerator for about 3 to 4 hours.