Summary

Ingredients

• 630 g milk, fresh, low-fat 1.5%
• 100 g suar
• 4 egg yolks
• 35 g cocoa powder
• 200 g dark chocolate 70% cocoa content

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Instructions

1. Break the chocolate into pieces and allow to melt in the saucepan with part of the milk, about 100 ml.
2. Mix the egg yolks with the sugar and the rest of the milk. Heat the ingredients to 75 - 85 ° C while stirring constantly, i.e. peel to rose. This can be done either over the hot water bath or in a pot. The process ensures that the ice cream becomes creamier. Do not overheat the mixture, otherwise the yolk will clump.
3. Remove the saucepan from the heat and add the melted chocolate. Then gradually stir in the cocoa powder.
4. Depending on the ice cream machine you have, either cool the liquid down in the refrigerator or put it straight into the ice cream machine.
5. The amount is enough for 12 scoops of ice cream per 85 grams and has 185 Kcal per serving.