Chocolate Ice Cream

Ingredients: 

4 egg yolks, sugar 140 grams, 45 grams of water, light cream 250ML, the right amount of chocolate, chopped nuts in moderation.

Practice:

1 egg yolk stir scattered, beat until the color lighter.

2, the sugar and water over low heat and cook until the syrup 115 degrees, little by little, being beaten into the egg yolk, be sure to slowly increase, otherwise it will boiled egg yolk.

3, then add chopped chocolate and nuts and mix well.


4, sent whipping cream, into the egg yolk mixture, stirring well.

5, into the container, into the freezer without stirring.

Explanation:

1, usually made ice cream, and egg yolk protein may be used separately, but the method is so simple operation, freezing completely without stirring, finished very delicate.

2, boiled sugar is not easy to measure temperature, it can be a small fire to boil over medium heat and then one will be Shaozhu.

3, if the protein to do, just in time to pass the protein slowly pour the boiling syrup, other steps are exactly the same, the finished product is the same fine.