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Tuesday, June 30, 2015

Chocolate ice cream


200g      :       Dark chocolate.
  6          :              Egg yolks.
100g      :         Caster sugar.
500g      :         Whole milk.
50g        :      Double cream.
40g        :       Cocoa powder.
 70g       :       Sugar.


  • Place chocolate in a large bowl. 
  • Set bowl over a saucepan to be cooked gently.
  •  Stir chocolate until melted. Set aside.
  • Beat the yolks and sugar together until light and  thick enough to leave a trail when the whisk is lifted.
  • Mix together the milk, cream and and cocoa powder in a saucepan over medium heat until mixture begins to boil.
  • Pour it over the egg yolk mixture in a thin stream while constantly whisking the yolks.
  • Return the mixture to the pan and cook on a gently heat.
  •  Constantly stir with  spatula and leaving the sides and bottom unsticken. 
  • Cook until the mixture has thickened and coats the back of a spoon.
  • Place in a utensil consisting of a  wire or plastic mesh held in a frame over the bowl of chocolate and pour the custard over the chocolate.
  •  Let it rest for a few minutes, then with a whisk mix everything together.
  • In heavy bottomed pan add the 70g of sugar and cook until the sugar is a dark caramel.
  •  But see it do not burnt and smoking.
  •  Pour this into ice cream shaped vessels.
  • Pass the ice cream mixture through utensil consisting of a wire or plastic mesh held in a frame.
  • Refrigerate for two days before churning in an ice cream maker.
  •  Once churned transfer to a container and freeze for 3-4 days before eating.


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