John Myers
Ingredients for 1 servings:
- 2 eggs
- 50 g sugar
- 250 ml milk
- Chocolate, chopped, 25 – 50 g
Instructions
Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
First, put 1 egg and 1 egg yolk in a bowl; you can freeze the remaining egg whites. Then beat the eggs with the sugar until frothy and then chill. Now bring the milk to a boil, then let it cool slightly. Boil to kill any bacteria in the milk, then let it cool slightly so that the egg doesn’t curdle when added to the hot milk. Then pour the milk in a thin stream into the egg custard and continue stirring until the mixture has come together. Next, beat the egg mixture in a bain-marie or a double boiler for about 8-10 minutes until frothy and thickens slightly. However, the mixture shouldn’t get any warmer than 75°C to prevent the egg from curdling. Once the egg mixture is ready, chill in the refrigerator. Once cold, transfer it to an ice cream maker and churn into ice cream. Finely chop the chocolate and stir it into the finished ice cream. If you don’t have an ice cream maker, you can also freeze the ice cream in the freezer using the stirring method. Tip: Once you’ve made the ice cream, either eat it immediately or freeze it in a container. If you plan to eat it another time, you’ll need to remove it from the freezer about 20 minutes before eating to allow it to become more pliable again. Have fun trying it out, Naturally Delicious!
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