Mango flavor, yogurt flavor, durian flavor and so on.
In recent years, the flavors of ice cream can be said to be endless and varied.
Just like the status of pure milk in the hearts of consumers, the combination of chocolate and ice cream has been a "basic" ice cream flavor throughout the history of the ice cream industry.
Chocolate ice cream is famous all over the world for its noble and attractive appearance, indescribable taste, and irresistible charm.
It brings people not only a wonderful taste like snow and wind but also creates huge ice cream wealth for many businesses because of its enduring rich profits, with customers filling the door.
The bank is full and the scene of good reviews, showing the magic of chocolate ice cream and famous style.
No matter how many new flavors of ice cream, chocolate flavor in ice cream is certainly a classic that never goes out of style!
Chocolate not only has a rich and natural aroma but also has a delicate and mellow unique taste.
It is also rich in magnesium, potassium, vitamin A and theobromine, which can not only replenish energy, but also eliminate tension to a certain extent and play a role in relieving stress.
The "sweet union" of chocolate and ice cream, whether as a skin or core material to make the ice cream taste colorful, has been warmly received by consumers.
Compared with other crossover products, the combination of chocolate and ice cream is different from the beginning.
Steps for making chocolate ice cream
Main ingredients.
2 egg yolks
150g light cream
Additional ingredients.
50g of dark chocolate,
30g of granulated sugar
150ml of milk;
Ice cream steps.
1. Put the ice cream bucket into the freezer and freeze for at least 12 hours;
2. Put the sugar into the egg yolks, stir well and whip until the color becomes lighter and the volume expands;
3. Pour the milk into a saucepan, add the chopped dark chocolate, and heat over low heat, stirring while heating, until it comes to a light boil;
4. Slowly pour the chocolate milk mixture into the egg yolk batter, stirring as you pour;
5. Pour until all the eggs are poured, then stir for a while until the temperature drops to a level that is not hot, set aside to cool;
6. Take the light cream and whip it over an ice pack until it appears in a grainy state;
7. Slowly pour the cooled chocolate custard into the light cream, stirring while pouring, and the ice cream is ready;
8. Remove the ice cream bucket from the freezer, fill the transmission and fix it in the toaster;
9. Pour in the ice cream mixture, cover the lid, select 14 iMix program, set the time to 25 minutes, and then start;
10. By the end of the program, the soft serve ice cream will be ready;
11. For those who prefer a harder texture, you can put the ice cream in the freezer for a while.
Tips.
1. Ice cream bucket must not be heated, put the bucket flat when freezing;
2. You can use an electric whisk instead of an ice cream maker, but you need to stir it and freeze it for half an hour before stirring.
