This recipe is full of cocoa flavor and is specially made for people who love cocoa!
Royalties
Pure milk 200 ml
3 egg yolks
White sugar 60
Cocoa powder 25 g
Favna 66% Chocolate Coins 120 g
Light cream 200 g
Homemade vanilla extract (non-commercially available) 5 g (no alternatives can be seen below)
method
1. Prepare the materials so that you don't get caught up.
2. Take only the yolk of the egg, and then add white sugar to beat (the yolk contains lecithin, which is a natural emulsifier, and the emulsifier can fully fuse the water and cream; the taste and taste are better. ）
3. Whip until the yolks are white and set aside. (I personally love cocoa bitterness, white sugar only added 60 grams, afraid of bitter add about 80 grams.) ）
4. Add a small amount of pure milk to the cocoa powder. (Pure milk is a fraction of 200 ml from the recipe)
5. Press with a spatula to blend into a smooth paste, set aside.
6. Heat the pure milk to about 80 degrees and pour into the egg yolks. (Pour slowly with your left hand and whip quickly with your right hand to avoid scalding into egg flowers)
7. Re-pour the mixture into the milk pan and heat over water.
8. The water in the cauldron is always slightly boiling, the custard pot sits in hot water, and the egg pumping constantly stirs the custard in the pan until the custard becomes thick.
9. Pour the previously fused cocoa paste into the custard and stir well.
10. Add the chocolate coins, use the remaining temperature to completely melt the chocolate coins, stir until smooth and particle-free.
11. Sit the fused chocolate custard in ice water, stir until cool, then add the light cream. Note that with the ice cream machine, the light cream is poured directly into it without being sent!! If you don't have an ice cream machine, please beat the light cream to 7 points and pour it in and mix!
12. Continue to stir in ice water until smooth.
13. Finally add 5 g of vanilla extract and mix well.
14. Pour into the ice cream machine (if there is no ice cream machine, beat the light cream in step 11 with an egg whisk until 6 and distribute it to a textured flow state and mix it with the chocolate egg milk liquid and freeze it in a mold).
15. About 35 minutes.
16. Divide into the mold.
17. The amount of the above formula can hold about 6 100ml net red cups.
Hongu treats you not thin
Tips
1. Use at least 60 grams of granulated sugar. Granulated sugar is not only a seasoning, but also the basis for stability and good taste. I prefer to eat bitter, so I use 60 grams of granulated sugar, and I like to eat slightly sweeter with about 80 grams.
2. The way to do not fail is to heat the egg milk liquid through water, stir it continuously until it is thick, test the state of the egg milk liquid with a spatula, and the fingers are cut open, and the egg milk liquid does not flow and does not fuse.
3. It is not recommended to heat the egg milk liquid directly on the gas stove, even if the fire is small, it is easy to boil into an egg flower, affecting the taste and taste of the finished product.
4. If there is no ice cream machine, first beat the light cream until 6 distributions, there is a textured flow, then mix well with the chocolate custard milk, pour into the mold and freeze.
5. The vanilla essence in the recipe is the finishing touch, its addition can make the chocolate taste level softer, the taste is smoother, the cocoa flavor is more fragrant, but be sure to use homemade vanilla essence, the commercially available can not oh! If there is really nothing, too late to soak, or if a child eats, you can use vanilla pods instead.
6. Vanilla pods are boiled with a small portion of the custard liquid to cook the vanilla flavor.
Chef's work
Cook little lan
The taste is really smooth, and the amount of sugar I also added to the teacher's recipe in general because this chocolate with a cocoa content of 72 is sweeter!
Wang Xiaole_Dada
When I'm breastfeeding, I don't eat it, I'll just look at 😂 how the surface isn't so smooth and it feels 😂 hairy
Xihan Mommy
Or should all the ingredients be weighed, hand shaking (also put the vanilla sugar sugar is also shaken more than 20 grams, so changed the square, milk added 100 grams, milk also extended the cooking time, actually super delicious!
What is your favorite flavor of ice cream?