John Myers
Ingredients for 1 servings:
- 250 g cream
- 250 g milk
- 120 g sugar
- 35 g cocoa powder
- 120 g egg yolk
- 40 g chocolate coating, milk chocolate
- 35 g chocolate coating, dark chocolate
- 1 pinch of salt
- 1 pinch of vanilla
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
a very creamy and full-bodied ice cream
Bring the cream, milk, 60g sugar, salt, vanilla, and sifted cocoa powder to a boil briefly while stirring. Whisk the egg yolks and 60g sugar, hot and cold, until thick and creamy. Stir the hot liquid a little at a time into the egg yolk mixture and spread it out to form a rose. Roughly chop the chocolate coating, add the hot liquid a little at a time (important!), and stir until the chocolate coating is dissolved. Pour the mixture through a sieve into a freezer container, let it cool uncovered, and then refrigerate with the lid on overnight. Freeze in an ice cream maker the next day. If the ice cream is too chocolatey for you, you can also use just whole milk chocolate coating. Since the ice cream freezes quickly, the recipe quantities could be slightly increased even for a battery-operated machine. Adding other ingredients such as glucose or binding agents is not necessary.
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