Chocolate ice cream, tips and a scrumptious recipe

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The very ideal method to obtain a smooth, evenly textured ice cream is to whisk the mix carefully and freeze fast.
The major thing you wish to prevent is ice crystals forming from the mix this is sometimes reached with the addition of air to the mix, you can achieve so by carrying the mix from the freezer after 20 minutes and providing it a further whisk.

Tips
Until you use them chill all utensils and ingredients
Be true with the quantity of sugar, to much will prevent the mixture from freezing and to little will cause the mix to freeze difficult and rocky
Don’t place into the container permit to cool
Since the size of these contents wills increase do not fill the container
Place freezer setting

Ingredients (serves 3-4)

200ml of milk
1 egg
40g of sugar

120g of Lindt excellence chocolate
70ml of water
140ml of lotion
7ml of vanilla essence

Whisk sugar and the egg and add the milk whilst whisking.
Add the mix into a bowl and heat for about five minutes

Break the chocolate into pieces and put into a second bowl add the water, dissolve this slowly over a low heat.
Add the melted chocolate into the mix and stir.
Significant you now need to cool this mix.
Once chilled insert the half whipped cream and vanilla and whisk for 1 min.
Place this in your freezer eliminate after 20 minutes and then whisk (churn) for a couple of minutes then come back to freezer

Scrumptious home made chocolate ice cream!

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