Chocolate ice cream
How to make Chocolate ice cream recipe - Ice cream made sans ice cream maker becomes hard quickly, so it is best to eat within two days. crème glacée au chocolat recette
Setting • overnight, Special equipment • electric mixer
Serves 8
4½oz (125g) semisweet chocolate
1¾oz (50g) milk chocolate
4 large egg yolks
4 tbs granulated sugar
4 cups (1.1 liters) heavy whipping cream
Method:
1 Break both of the chocolates into pieces and place in a heatproof bowl. Sit the bowl over a pan of simmering water and stir, just until the chocolate melts. Remove from the heat and allow to cool slightly.
2 Meanwhile, place the egg yolks in a mixing bowl and beat with an electric mixer at least 2 minutes or until they are light and fluffy. Add the sugar a little at a time, whisking constantly until it is all combined. Gradually stir in the melted chocolate to blend well.
3 Place the cream in a mixing bowl and beat with an electric mixer until it forms soft peaks. Fold into the chocolate mixture. Spoon into a freezer-safe airtight container, and freeze overnight to set.
4 Remove the ice cream from the freezer 5–10 minutes before serving so it has a chance to soften slightly.
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| Chocolate ice cream |
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