Classic chocolate pecan ice cream with egg

Ingredients for 1 servings:

• 480 ml coffee cream, 12% fat *
• 480 ml whipped cream
• 100 g sugar
• ½ tsp salt
• 6 large egg yolks
• 150 g pecans, roasted and chopped
• 225 g dark chocolate
• 200 g dark chocolate, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

* Instead of 480 ml coffee cream, you can also use 240 ml cream and 240 ml whole milk. Gently melt the first specified amount of chocolate over a double boiler and set aside to cool. Bring the coffee cream (or cream with whole milk) and heavy cream in a saucepan to a boil and set aside. Do not rinse the pan; it will be used again later. Using a hand mixer or in a food processor, beat the egg yolks first at medium speed, then at high speed, until they have doubled in volume. Continue running the machine at medium speed and gradually add the hot cream mixture. Gradually add the sugar and salt and continue stirring until everything is a homogeneous mass. Return the egg and cream mixture to the saucepan and heat over moderate to low heat (between settings 2 and 3 on an electric stove), stirring constantly, until the contents of the pan thicken and coat the back of a wooden spoon. Strain the cream into a mixing bowl. Stir in the melted chocolate and let everything cool to room temperature. Alternatively, you can use an ice-water bath. Finally, fold in the nuts and chopped chocolate and distribute evenly. Freeze in the ice cream maker according to the manufacturer’s instructions.