Homemade chocolate ice cream is a great option for a refreshing summer dessert. This delicacy will certainly appeal to all chocolate lovers.
It is necessary
- - milk (100 ml);
- - icing sugar (100 g);
- - cream 35% fat (300 ml);
- - egg yolks (4 pcs.);
- - powdered milk (1 tbsp. spoon);
- - dark chocolate (100 g);
- - vanilla (on the tip of a knife).
Instructions
Step 1
Pour 100 ml of milk into a small saucepan, add 1 tbsp. a spoonful of milk powder, a pinch of vanilla and 80 g of dark chocolate broken into pieces. We put the pan on low heat, bring the milk to a boil, remove from heat and cool the milk-chocolate mixture to 40 degrees.
Step 2
While the milk is cooling, beat 4 chilled egg yolks with 50 g of powdered sugar until a stable foam, using a mixer or blender. Then add the cooled milk to the yolks - this should be done in small portions, while stirring constantly.
Step 3
Place the bowl with the prepared mixture in a water bath and cook until it begins to thicken (about 10-15 minutes). The thickened yolk-milk mixture must be quickly cooled - for this, remove the bowl from the water bath and immediately place it for a few seconds in a deep container with ice water. For further cooling, put the mixture in the refrigerator for about 10-15 minutes.
Step 4
While the yolk-milk mixture is cooling, beat the cream with the rest of the icing sugar until a thick, thick foam forms. Mix the cooled yolk-milk mixture with whipped cream.
Step 5
Pour the blank for chocolate ice cream into a plastic container, close the lid tightly and put it in the freezer for 4 hours. In order for the ice cream to solidify evenly, it should be stirred periodically for the first 2 hours (a total of about 6-7 times).
Step 6
Grate the remaining chocolate and sprinkle it on the finished ice cream.
