Super Ultra Delicious Creamy Chocolate Ice-cream
Carefull chocolate overdose warning. Super cocoa smooth icecream experience beyond this point. Be carefull :) This yields just over a liter of ice-cream. PROTIP: Add some delicious chili i.e. 2 grams of cayenne pepper powder or as much as you like. Serve with fresh cream!As am alternative to vodka you can use nice rhum. Take some crushed pecans or bug chunks. Delicous. Or make some marzipan and fold little pieces into the mixture. PROTIP2: Wait until your ice-cream mixture has cooled to around 6 degrees celcius. Depending on your ice cream machine this will yield the best result.
≈ 745 kcal · 6 g Protein · 48 g Kohlenhydrate · 60 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Melt 150 grams of chocolate, mix with the melted butter and cocoa powder. Add a pinch of salt and mix in the coconut milk carefull it does not get too hot keep around 45 degrees. I used 83% cococa chocolate with 44% cocoa butter.
- 2
Mix egg yolks and sugar till the egg yolks mixture turns white.
- 3
Heat the cream to 83 degrees. Add a little of the cream to the eg yolks mixture and quickly mix in. Avoid cooking the eggs!!! Little by little mix this in and bring back to 83 degrees Celcius untill it thickens a little for anohter 5 minutes. add salt, glycerin etc.
- 4
Wait till the egg cream mixture is cooled down to around 55 degrees or less. Mix all togethter and cooldown add the optional vodka. Cover the top with plastic to avoid a skin. Once you reach less than 10 degrees celcius get ready to churn this in ice cream maching. Just before the end add the chocolate chunks. This should churn to icecream in around 10 - 14 minutes depending on your ice cream machine.Once you have achieved your right thick consistency transfer quickly to the freezer in a closed container for atleast 4 hours.
