Chocolate Ice Cream

Kevin Kindland

Kevin Kindland

5th March 2017
Kevin Kindland

Chocolate Ice Cream

Chocolate Ice Cream

Ingredients

  • 500ml Milk
  • 500ml Double Cream
  • 180g Egg Yolks
  • 180g Sugar
  • 350g Dark chocolate 70%
  • 50g Ice Cream Stabiliser

Method

Weigh the ingredients directly into the thermomix bowl. Set the timer for 10 minutes at
80°C, speed 10
Cool the mixture over an ice bath.
When completely cold, transfer the mixture to a covered container and mature in the
fridge for 8—24 hours. Pass the mixture through a fine sieve, then churn in an ice-cream
machine until it reaches —5°C/23°F. Transfer to a container, press clingfilm or
greaseproof over the surface, then seal with a lid and store in the freezer until needed.

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