Chocolate – Truffle – Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ cup sugar
- 2 egg yolks, (from eggs size L)
- 1 cup milk
- 0.25 ¼ cup cocoa powder, (slightly de-oiled)
- 1 ½ cup cream
- 170 g chocolate, bitter ood quality, finely chopped
- 0.5 ½ vanilla pod (s), the pulp
Print Recipe
Pin Recipe Instructions
- Please note: 1 cup here means 250 ml (so a measuring cup is suitable for measuring).
- For the recipe you need 2 bowls (one larger for a water bath), two small saucepans (or a saucepan that you rinse out occasionally) and a larger saucepan for a water bath.
- Prepare the larger saucepan for the water bath (add the appropriate amount of water and heat).
- In a bowl (which you can later put on the water bath), mix the sugar and egg yolks well with a whisk until everything turns a homogeneous light yellow.
- Heat milk in a saucepan. Stir cocoa into the hot milk and simmer gently for 3 minutes while stirring. Slowly add the cocoa milk to the cold sugar and egg yolk mixture, stirring continuously. Now heat this mixture over a water bath and keep stirring until the mixture is a little thicker. Be careful that it doesn`t get too hot and the egg yolk coagulates. Take it from the stove and let it cool off.
- Heat the cream in the second small saucepan. Put the chopped chocolate in a bowl and pour the hot cream over it. Stir until the chocolate is completely dissolved.
- Now add the chocolate / cream mixture to the cocoa / milk / sugar / egg mixture and stir in the vanilla. Let the mixture cool and place in the refrigerator for several hours. Then put in an ice cream maker and finish there. I always use half the recipe for my ice cream machine (1 l).
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