Chocolate ice cream base
Ingredients: Chocolate ice cream base
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500 gmilk
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2 piece(s)vanilla bean
Preparation: Chocolate ice cream base
Bring to the boil.
Ingredients: Chocolate ice cream base
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130 gegg yolks
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250 gsugar
Preparation: Chocolate ice cream base
Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar. Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.
Ingredients: Chocolate ice cream base
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240 g
Preparation: Chocolate ice cream base
Chop the chocolate up into small pieces. When the ice cream mixture comes of.
The stove add in the chocolate and stir.
Ingredients: Chocolate ice cream base
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500 gcream
Preparation: Chocolate ice cream base
When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.
Strain through a fine chinois and cool down immediately.
It is better if you can allow your ice cream to mature for at least 6 hours but even better overnight.
Place into an ice cream machine and churn.
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