Composition / ingredients
Cooking method
Pour milk into a small saucepan, add cocoa powder. With the help of a whisk, stir well. Add powdered sugar and put the pan on the fire. When the contents of the pan boil, reduce the heat to a minimum and boil the mass until thickened. Do not forget to stir in the process, otherwise the contents of the pan will burn.
Using a mixer, beat the proteins to stable peaks.
In a high glass, we also beat the cooled cream until fluffy. It is important not to kill the cream, otherwise you will get butter.
We send the whipped whites with cream into a saucepan with a chocolate-milk mixture, whisk all the components again.
Now the ice cream is almost ready, it remains to send it to the freezer to solidify.
After 3 hours, we take the delicacy out of the freezer, beat it with a mixer and leave it to freeze for the same period of time.
Divide the finished dessert into portions and enjoy your health!
The caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cocoa powder - 374 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
