Chocolate ice cream

Chocolate ice cream

Suggested material offered in store


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


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.

Credit: Mostafa Rougaibi

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