Chocolate Ice-cream

Damian Allsop

Damian Allsop

3rd September 2013

Chocolate Ice-cream

Chocolate Ice-cream from Damian Allsop


  • 700g Water
  • 7g Stab 2000 LF
  • 85g Dextrose
  • 70g Inverted sugar
  • 250g Dark Chocolate - Top quality 70%
  • 1g Salt
  • 20g Cacao powder opt


Mix dextrose and Stab 2000 well.
Blend in to water and salt. Warm to 80ºc. Add inverted sugar.
Cool and rest for 4hrs to thicken.
Melt chocolate and emulsify with water/stab/sugar mix at 35°c
Turn in machine and reserve in the freezer.
(If too firm, add10g more dextrose)

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