Chocolate ice cream

1 serving


Ice sprinkled with salt is laid on the bottom of the tub with a layer of 5-7 cm, a cylindrical shape is installed with a convex bottom - frost. The space between the walls of the mold and the tub is filled with pieces of ice with salt. The ice cream maker, half filled with the cooled mixture, is tightly closed with a lid and rotates one way or the other. The mixture in the form is periodically kneaded: a frozen layer is separated from the walls and evenly distributed throughout the mass. Rotation and cleaning of the mold walls is carried out until the mixture acquires the consistency of thick sour cream. After that, the ice cream is mixed again, the mold is closed with a lid, laid with ice, covered with a dense cloth and maintained for
1. 5- 2 hours, until the mass freezes. 6 yolks and grind the sugar until a foamy mass forms, top up the milk or milk mixture with cream and add chocolate melted to steam. Boil the mass over fire, remove from the stove, cool with continuous stirring and strain through a sieve. Add a strong foam of 2 egg whites to it and pour into the ice cream maker.