INGREDIENTS

   INGREDIENTS 

550g 19.04 oz Whole milk
250g 8.81 oz Heavy cream 35%
150g 5.3 oz Egg yolks
80g 2.8 oz Sugar
1.5g 0.05 oz Salt
5g 0.17 oz Gelatin sheets

 

   CHOCOLATE SELECTION (CHOOSE ONE)

270g 9.52 oz
Dark Chocolate Peru 62%
310g 10.93 oz Dark Chocolate Growers Choice 58% 
280g 9.87 oz Dark Chocolate Ecuador 56% 

 

METHOD

METHOD

Soak the sheets of gelatin in cold water for about 20 minutes. For the Crème Anglaise: put the milk and cream to boil in a saucepan. In a separate bowl, mix together the yolks, sugar and salt. Gently whisk to form a paste. When the milk/cream is boiled, pour 1/3 of the liquid over the yolks, whisking constantly. Put the mixture back to the bowl, stirring constantly. Put back to heat and cook at 179.6°F (82°C). Sieve the liquid to remove any lumps. Dissolve the gelatin in this hot liquid. Melt the chocolate and make a ganache with the Crème Anglaise. Finally, use a hand blender to smooth. Keep in the refrigerator for 24 hours. With an ice cream machine, blend the mixture until obtaining the right texture. Place in a container and freeze until needed.

 

Makes 33.8oz approximately

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