Cocoa Ice Cream

Taste: Sweet; Process: Technique; Time: One day; Difficulty: Ordinary.

Detailed Steps for Making Cocoa Ice Cream

Mix egg yolks, milk, and sugar together.

Place the milk pot on the stove, stir slowly and cook until it boils, then remove from heat. The fire should be small, and you should stir constantly, otherwise it will become egg flower soup.

Add cocoa powder to the boiling egg and milk mixture.

Stir well and let it cool.

I think 200g of light cream can be reduced according to personal preference. There is a process of continuous stirring later (I have also tried whipping cream, and the effect is not much different. I think it is not necessary to whip it).

Add the cocoa egg and milk mixture to the light cream.

Mix all the ingredients and put them in a covered container, stir well and put them in the freezer.

Stir every 1-3 hours, three or four times is enough, and you can enjoy it anytime the next day. This is the key to making a delicate texture. Stirring at intervals, otherwise there will be ice residue affecting the taste.

Not bad~