Chocolate ice cream ||4k

Recipe：
225g chocolate
80ml milk
20g sugar
450ml wipper cream

Tips：
1.When melting the chocolate, the temperature should not exceed 50°C
2.The ice cream made by myself does not have ice cream stabilizers, so it will be relatively hard, and it will soften after taking it out for a few minutes
3.Different brands of whipped cream have different ingredients, so the finished product will be a little different

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