- 1650gm Milk
- 30gm Glucose
- 9gm Stabilizer
- 600gm Giandujas chocolate
- 240gm Yolks
- 75gm Sugar
Hazelnut Chocolate Ice Cream
michelle taylor
31st January 2011
Hazelnut Chocolate Ice Cream
Make a crème anglaise with milk, glucose, stabilizer, yolks and sugar. Then add to the chocolate and
Ingredients
Method
Make a crème anglaise with milk, glucose, stabilizer, yolks and sugar. Then add to the chocolate and bamix to fully incorporate, pass, allow to cool, churn in ice cream maker
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