Chocolate Ice Cream Technique
The simplest way to have a smooth, evenly textured ice cream will be to stir the mixture meticulously then deep freeze promptly.
It is important you should eliminate is ice crystals building inside the mix you can do this by including air to the mixture.
This can be achieved by removing the mixture out from the fridge freezer promptly after twenty or so minutes then giving it an additional whisk.
Food Ingredients (serves 3-4)
200ml of milk
40g of fine sugar
120g of Lindt 99% high quality chocolate
70ml of water
140ml of cream
7ml of vanilla essence
Tricks and Tips
1- Cool down all of the list of ingredients as well as equipment before you use any of them
2- You should be precise on the amount of sugar, to much prevents the mixture from freezing also to little can cause the mix to freeze hard as well as rocky
3- Never use hot mixes directly into the finished container allow to cool down
4- Do not ever fill up the container since freezing will expand the capacity of your contents
5- Use the deep freeze on coolest mode
Whisk the egg and sugar then add the warm milk at the same time whisking.
Add the mixture to your bowl then heat without any boiling for approximately five minutes
Strain this mix next leave to cool down
Crack the chocolate to bits and place to one more bowl add some water, dissolve it slowly and gradually with a minimal heat.
Add the melted chocolate in the previous mixture then stir.
Vital you now need to cool this mix.
After cooled add some half whipped cream and also the vanilla flavouring and carefully stir for 60 seconds or so.
Set this within your freezer cooler remove right after Twenty minutes then stir (churn) for two minutes afterward return back to deep freeze