CookEat Recipe
Chocolate Ice Cream
Rich chocolate ice cream made with a vanilla custard base.
Method
Steps
Step 1
Prepare the full vanilla custard ice cream base once. Mix six yolks with 227 g powdered sugar for five minutes.
Step 2
Bring 475 mL milk, 475 mL cream and one vanilla bean to a boil separately, then gradually temper the hot dairy into the yolks.
Step 3
Grate 57 g ordinary dark chocolate and briskly mix it into the custard base before its final cooking.
Step 4
Stir over gentle heat for five minutes without boiling, until the custard reaches 74 °C.
Step 5
Remove the vanilla pod, strain and cool promptly to 4 °C or colder.
Step 6
Churn in a sealed freezer surrounded externally by broken ice and rock salt, using thirty minutes until firm.
Step 7
Keep the ice and rock salt outside the sealed food container.
Step 8
Keep covered and frozen until ready to serve.
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