Chocolate Ice Cream (No machine needed!)
200ml single cream or whole milk
300g dark chocolate (70 % cocoa solids), finely chopped
75g caster sugar
6 medim egg yolks
750ml whipping cream
Serves 10
Put the single cream or milk in a saucepan and bring to the boil. Remove the pan from the heat and stir in the chocolate until melted and smooth.
Put the sugar and egg yolks in a bowl and beat with a hand-help electric mixer until thick and creamy, about 10 min.
Put the whipping cream in a saucepan and bring to the boil. Remove the pan from the hear and pour the hot cream onto the sugar and egg mxture. Stir well to mix. Rinse the pan, then pour the mixture back into it. Heat over very low heat, stirring all the time with a wooden spoon, until the mixture coats the back of the spoon. Do not let the mixture boil or it will curdle.
Pass the mixture through afine-mesh sieve into a large bowl. Add the melted chocolate mixture and mix until smooth. Let cool completely, then chill in the refrigerator.
Pour the mixture into a shallow plastic container and freeze it. When almost solid, beat it with a hand-held electric mixer until smooth, then retrun it to the freezer. Repeat the process twice more.
200ml single cream or whole milk
300g dark chocolate (70 % cocoa solids), finely chopped
75g caster sugar
6 medim egg yolks
750ml whipping cream
Serves 10
Put the single cream or milk in a saucepan and bring to the boil. Remove the pan from the heat and stir in the chocolate until melted and smooth.
Put the sugar and egg yolks in a bowl and beat with a hand-help electric mixer until thick and creamy, about 10 min.
Put the whipping cream in a saucepan and bring to the boil. Remove the pan from the hear and pour the hot cream onto the sugar and egg mxture. Stir well to mix. Rinse the pan, then pour the mixture back into it. Heat over very low heat, stirring all the time with a wooden spoon, until the mixture coats the back of the spoon. Do not let the mixture boil or it will curdle.
Pass the mixture through afine-mesh sieve into a large bowl. Add the melted chocolate mixture and mix until smooth. Let cool completely, then chill in the refrigerator.
Pour the mixture into a shallow plastic container and freeze it. When almost solid, beat it with a hand-held electric mixer until smooth, then retrun it to the freezer. Repeat the process twice more.
1 comment:
Nice pics :), I love chocolat to :D, infact, I’m eating Belgian pralines right now, from Bouchard: http://www.bouchard.be/en/pralines
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