- 1000g full fat milk (A)
- 100g cocoa (A)
- 280g soft dark sugar (B)
- 2 vanilla pods, split and scraped (B)
- 400g dark chocolate (C)
- 120g creme fraiche (D)
pacojet chocolate ice cream
steve bennett
9th May 2013
pacojet chocolate ice cream
heat (A) for 1.5 hours, over a bain marie. shake the bag or stir the milk every 20 minutes.
add (B)...
Ingredients
Method
heat (A) for 1.5 hours, over a bain marie. shake the bag or stir the milk every 20 minutes.
add (B) and return to the bain marie for another 30 minutes. add (C) and stir to melt, then cool. whisk in (D) and pour into pacojet beakers. freeze for 24 hours, then pacotize 1 hour before needed.
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