自制无蛋巧克力冰淇淋 Homemade eggless chocolate ice-cream

为了做classic cheesecake而买了1 litre的动物性鲜奶油。剩下的就用来做冰淇淋了。
Purposely bought 1 litre of UHT whipping cream to make classic cheesecake. After make the cake, I use the whipping cream that left to make ice-cream.

材料 Ingredients：
淡奶 400g evaporated milk
全脂鲜奶 400g full cream milk
砂糖 5 tbsp castor sugar
可可粉 8 tbsp coco powder
苦甜巧克力 150g dark chocolate
玉米粉 2 tbsp corn flour
动物性鲜奶油 400g UHT whipping cream

做法 Methods:

1. 把淡奶、鲜奶、砂糖、可可粉及巧克力秤好并放到一个锅里。Measure evaporated milk, full cream milk, castor sugar, coco powder and dark chocolate. After measure, put all the ingredients into a sauce pan.
2. 另拿一个碗，量好玉米粉。从锅中舀出3 tbsp的奶和玉米粉搅拌均匀。Take another small bowl and put in corn flour. Take 3 tbsp of milk from the pot to mix with corn flour.
3. 把锅子放到炉上用小火加热到巧克力溶解。将玉米粉水倒入锅里搅拌均匀成浓状的奶水即可熄火。Heat the milk mixture until chocolate melt. Pour in corn flour mixture and stir well.
4. 锅子置边待凉大约1小时。Set aside to cool for about 1 hour.
5. 1小时候，取另一大碗，倒入刚从冰箱拿出来的鲜奶油。用机器将鲜奶油打发。After 1 hour, take another bowl and pour in UHT whipping cream which just take out from fridge. Whipped the whipping cream with a mixer.
6. 将打发的鲜奶油与巧克力奶水混合均匀，倒入密封的保鲜盒并放入冰箱。Mix the whipping cream and chocolate milk. Pour it into a container and keep in fridge.
7. 每隔2小时就拿出来搅拌一次再放回冰箱。重复大约3次就可以了。过后冷藏至硬就可食用。Stir the mixture every 2 hours. Repeat the step for 3 times. Fridge it until firm before serve.