Chocolate ice cream with chocolate pieces

Ingredients for 12 servings:

• 400 ml whole milk
• 30 g glucose
• 20 g vanilla sugar
• 50 g sugar
• 3 tbsp, heaped cocoa powder
• 150 g cooking chocolate, dark, over 50% cocoa content
• 4 eggs, yolks only
• 1 cup of whipped cream, approx. 300 ml

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 minutes; Total time approx. 12 hours 33 minutes

creamy, gluten-free

Mix the sugars and divide them into thirds. Chop the chocolate into pieces, about twice the size of chocolate sprinkles. Set aside 2 tablespoons of this. Separate the eggs; only the yolks are needed for the ice cream. The Chefkoch database has many recipes for using egg whites. Mix the cocoa powder with one-third of the sugar and stir into a paste with a little of the cold milk to avoid lumps. Using the whisk attachment of a hand mixer, beat the egg yolks with another third of the sugar until foamy, thick, and white. Bring the milk and the remaining third of the sugar to a boil. Turn off the heat for now and stir in the chocolate (except for the 2 tablespoons) and the cocoa slurry. Continue stirring until the chocolate is melted. Add half of the hot mixture to the egg mixture, stirring constantly. Return everything to the saucepan with the rest of the chocolate milk, and turn the heat back on to low to medium. Heat while stirring vigorously, especially over the bottom of the pan, until the mixture reaches 65-70 degrees Celsius and has a creamy, thick consistency. Never boil! A free line should remain visible on the back of the spoon, which you can drag into the cream with your finger or another spoon. Once it has thickened, do not heat the cream any further, otherwise lumps of egg will form. If heating leaves a few pieces of egg in the otherwise well-blended cream, strain them through a fine sieve. Transfer the mixture to another container and let it cool in the refrigerator, preferably overnight, and set. The next day, whip the cream until stiff peaks form and fold it in. In the ice cream maker, churn the mixture until ice cream is smooth. Finally, either stir in the 2 tablespoons of chocolate chips or sprinkle them loosely on top when serving. Place the ice cream in the freezer for at least two hours. The ice cream can be kept frozen. It will harden but will remain creamy if thawed briefly.