Chocolate ice cream
Recipe from Mostafa Rougaïbi
Ingredients
1 liter of milk 3.25%
150g of cream 35%
60g corn syrup
200g of sugar
50g of milk powder
6g ice cream stabilizer*
160g of egg yolks (8 yellows)
300g of chocolate Guanaja 70%
* available at Dante
Method
Boil milk, cream and corn syrup. Blanch the egg yolks with sugar, stabilizer and milk powder.
Add milk and hot cream and cook at 84C, strain.
Pour over dark chocolate, mix for 1 minute, cool quickly to 3C.
Leave to mature 4 hours minimum in the refrigerator, mix again and turbine according to the ice cream machine.
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