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Chocolate ice cream base
Ingredients: Chocolate ice cream base
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500 gmilk
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2 piece(s)vanilla bean
Preparation: Chocolate ice cream base
Bring to the boil.
Ingredients: Chocolate ice cream base
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130 gegg yolks
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250 gsugar
Preparation: Chocolate ice cream base
Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar.
Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.
Ingredients: Chocolate ice cream base
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240 g
Preparation: Chocolate ice cream base
Chop the chocolate up into small pieces.
When the ice cream mixture comes of the stove add in the chocolate and stir.
Ingredients: Chocolate ice cream base
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500 gcream
Preparation: Chocolate ice cream base
When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.
Strain through a fine chinois and cool down immediately.
It is better if you can allow your ice cream to mature for at least 6 hours but even better overnight.
Place into an ice cream machine and churn.
For lollies
Ingredients: For lollies
Preparation: For lollies
Pipe the ice cream into silicon moulds, insert the ice cream stick and freeze. Melt Cocoa butter.
Ingredients: For lollies
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400 g
Preparation: For lollies
Melt the Callebaut dark 811 chocolate and add in the melted cocoa butter to thin down the chocolate.
Ingredients: For lollies
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Q.S.CHK-M
Preparation: For lollies
De mould the ice lollies and then dip into the thinned chocolate.
Once dipped sprinkle immediately with Callebaut vermicelli.
Place back in the freezer until service.
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