The ideal way to have a very smooth, evenly textured soft ice cream is generally to whisk the mixture rigorously and then freeze without delay.
The main element you would want to eliminate is ice crystals building inside of the blend this can be accomplished by including air within the blend, this can be achieved by taking the mix out the freezer quickly after Twenty minutes and then giving it a second whisk.
Ingredients (serves 3-4)
200ml of milk
1 egg
40g of fine sugar
120g of Lindt 99% excellence chocolate
70ml of water
140ml of cream
7ml of vanilla essence
Technique
Whisk the egg and sugar and add the warm milk at the same time whisking.
Add the blend to a bowl and then heat without boiling for around five minutes
Strain the mix afterward leave to chill
Split the delicious chocolate into pieces and place into one other bowl add the water, melt this bit by bit above a minimal heat.
Add some melted chocolate in the previous mix and then stir up.
Very important the next step is to cool this mix.
When it is cooled down add some half whipped cream together with the vanilla and gradually stir for One minute.
Place this into your fridge freezer pull out just after Twenty minutes then whisk (churn) for a couple of minutes then simply bring back to freezer
Helpful hints
1- Cool down almost all the active ingredients as well as the equipment before you use them all
2- Try to be precise with your measure of sugar, to much will prevent the mixture from freezing and also to little causes the mixture to freeze hard and even rocky
3- You should never use warm mixtures inside the finished container let it cool off
4: Please don't fill up the container considering that freezing will increase the capacity of your contents
5- Use the freezer on most cold mode
The main element you would want to eliminate is ice crystals building inside of the blend this can be accomplished by including air within the blend, this can be achieved by taking the mix out the freezer quickly after Twenty minutes and then giving it a second whisk.
Ingredients (serves 3-4)
200ml of milk
1 egg
40g of fine sugar
120g of Lindt 99% excellence chocolate
70ml of water
140ml of cream
7ml of vanilla essence
Technique
Whisk the egg and sugar and add the warm milk at the same time whisking.
Add the blend to a bowl and then heat without boiling for around five minutes
Strain the mix afterward leave to chill
Split the delicious chocolate into pieces and place into one other bowl add the water, melt this bit by bit above a minimal heat.
Add some melted chocolate in the previous mix and then stir up.
Very important the next step is to cool this mix.
When it is cooled down add some half whipped cream together with the vanilla and gradually stir for One minute.
Place this into your fridge freezer pull out just after Twenty minutes then whisk (churn) for a couple of minutes then simply bring back to freezer
Helpful hints
1- Cool down almost all the active ingredients as well as the equipment before you use them all
2- Try to be precise with your measure of sugar, to much will prevent the mixture from freezing and also to little causes the mixture to freeze hard and even rocky
3- You should never use warm mixtures inside the finished container let it cool off
4: Please don't fill up the container considering that freezing will increase the capacity of your contents
5- Use the freezer on most cold mode