Ice cream is best in spring and summer, okay, I can eat ice cream all year round, but when it`s really nice outside and then warm too, perfect.
That`s why I have my world`s best chocolate ice cream with me today and I can tell you that you won`t want to eat any other chocolate ice cream afterwards! Something chocolaty and not sweet as a card, it`s just unbelievable, I can`t get out of the raving, you notice it.
The whole secret of ice cream is good chocolate. Chocolate with a cocoa content of 55% is a must.
1. First heat the milk to around 80 degrees and then let it cool down again to around 70 degrees so that the eggs do not curdle.
2. In the meantime, beat the eggs in a mixing bowl and add the sugar. Keep beating until the sugar has completely dissolved.
3. The milk should now have cooled to 70 degrees. This is then slowly poured into the egg mixture in a thin stream, the egg mixture being further beaten. So that you don`t have to hold the pot and the mixer, it is advisable to add the milk to the egg mixture with a sauce ladle.
4. As soon as the milk has been added to the egg mass, the volume should have tripled. Transfer to another large stockpot and heat on the stove over medium heat. While heating the mass continue to stir with the hand mixer until it has reached 75 degrees and starts to tighten. This process can take 3 - 5 minutes.
5. As soon as the mixture has thickened, chop the chocolate and add, stir in until the chocolate has melted.
6. Now whip the 300 g cream in another bowl until stiff and then fold it into the slightly cooled chocolate mass.
7. Now freeze everything with the ice cream machine or the stirring method from the lime ice cream video.
Tip:
1. If you want to eat the ice cream from the ice cream machine immediately, it has a soft ice cream consistency. If you continue to freeze this, the ice will stay in the freezer for about 4 weeks. Before you can enjoy it, you have to let it thaw for about 20 minutes at room temperature.
Ingredients
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