Chocolate Lovers Rejoice-Dark Chocolate Ice Cream

8 Jul

You know Summer has arrived when the mercury reaches high twenties, the birds are chipping and people basking under the sun. The city has come alive when individuals ride along the sea walls, play beach volleyball, swim and lining up for a decadent ice cream scoop. In light of the recent heat, I decided to make some ice cream again. As mentioned before, ice cream starts off with a good custard first. I can’t emphasize on the temperature enough as the custard was the key to the ice cream. Heat the custard till 82 C and immediately take off the heat. If one doesn’t the eggs will curdle. Aside from the egg yolks curdling, rest the custard overnight as it mellows out.

DSC_0486

Chocolate Ice Cream

400 ml milk
80 milk
4 egg yolks
75 trimoline (I used honey)
100 g sugar
200 g dark chocolate
18 g cocoa powder
240 ml whipping cream

Results, the recipe was smooth and had a prominent chocolate taste. A baked alaska would be my next project. Bon Appetit.

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