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Chocolate Heaven — The Original
From Remy's original «Ninja Ice Cream Recipes» collection — now as its own recipe.
The custard-based flagship: double cream, egg yolks and 70% chocolate, cooked to 82 °C like a proper crème anglaise. This is not a snack, this is an event.
Balance your own mix in Remys Eis-Labor — calculators for base, sorbet and freezing time.
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4 Portionen
Zubereitung
- 1
Combine everything except the chocolate. Heat to 82 °C, stirring constantly — a proper custard.
- 2
Off the heat, add the chocolate pieces and stir until fully melted. Add vanilla or a whisper of chili if you like.
- 3
Cool gently, then freeze 24 hours flat in the Ninja pint.
- 4
Process as Ice Cream and re-spin — the result should be sinfully dense.
#ninja-creami#ice-cream#original
