Chocolate ice cream with a creamy texture that doesn’t require multiple stirrings

Overview

I have been learning various baking techniques here before and learned a lot. This is the first time I post something I made to share with everyone~ Hehe! It’s been a long time since I’ve had a particularly formal and vigorous effort to make desserts. Recently, the price of whipping cream happened to be reduced, so I bought a lot of it! Then make ice cream! I happen to have a lot of chocolate at home, so let’s make chocolate-flavored ones! Just do it!

Tags

• dessert
• almond
• chocolate
• corn starch
• egg
• olive oil
• rum
• vanilla extract
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Mix egg yolk, milk, cornstarch, and 50g white sugar evenly, put it into a small pot and cook slowly. Do not let the milk boil, and be sure to stir constantly. Once you find that the milk is about to boil, immediately remove it from the heat and stir, allowing it to cool down slowly before continuing to boil. Because of the cornstarch, it will become thicker as it cooks.

   

2. 2 Break the chocolate into small pieces and put it in a small bowl. Add a little milk and heat it in the microwave until the chocolate melts and there are no particles. I didn't take pictures when doing this step because when melting the chocolate, I found that there were some particles that were difficult to melt. I then found a bag containing the chocolate and found that there was cocoa butter substitute in the ingredients. Maybe that was why it was not easy to melt. It is recommended that you use pure dark chocolate when making it. Be sure not to use chocolate containing cocoa butter substitute, which will really affect the taste. Because it couldn't be melted, I poured it directly into the pot of boiling milk when I got angry. o(∩_∩)oHaha, I am impatient! So the picture is of thick milk and chocolate. If you do it separately, you still have to mix the melted chocolate with milk in the end. After this step is done, place the pot into cold water until completely cooled.

   

3. 3 During the cooling process, I suddenly thought that it would be better if I added some rum to enhance the flavor. PS: I didn’t calculate how much rum I added, but it was probably 10ml. If I add too much rum, it will taste too strong and it will not taste good. If you feel that the solution is not smooth enough when cooling, you can add olive oil at this time ~

   

4. 4 Stir the rum first until it cools down and stir well in step 2. Add 30g of white sugar and 3ml of vanilla extract to the whipping cream and beat until 8 equal (I didn’t take a photo of this step). Mix together with the above and place in the freezer. No need to stir, just freeze it for more than 5 hours and it’s ready to eat!