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Chocolate ice cream

Sep 09, 20206 November 20250 53

20 minutes

12 hours

Easy

1.	In a heavy saucepan, heat milk and cream to a medium temperature.
2.	Add the vanilla pod.
3.	In a bowl, beat egg yolks with sugar to combine.
4.	Combine gently the two mixtures into the saucepan and stir constantly. Take care not to bake the eggs.
5.	Continue stirring in low temperature, as for the eggs to pasteurize and the mixture to homogenize.
6.	Add chocolate cut in pieces and stir to melt and combine.
7.	Flavor with liqueur and continue stirring for a minute further.
8.	Remove from the heat. Place mixture to a clean bowl with a plastic wrap onto the surface and let it out of the fridge to come to a room temperature.
9.	Refrigerate overnight for 8-10 hrs.
10.	Next day, place in an ice cream maker according to the manufacturer’s instructions.
11.	Freeze at least 2-3 hours before serving.
12.	Sprinkle with chocolate drops and enjoy!

NOTES

Place ice cream bowl overnight in the freezer.
If you don’t have an ice cream maker, stir mixture once an hour and place it to the freeze, until you have a fluffy ice cream. For better result you should use a mixer, so you have a soft airy ice cream.
Since vanilla pod is quite expensive, using it wisely is the best thing to do. For example, you can flavor a pastry cream, with the seeds and keep the pod to the fridge for another preparation like syrup or ice-cream.

	400 gr. full-fat milk
	200 gr. heavy whipping cream
	2 egg yolks
	100 gr. brown sugar
	150 gr. dark chocolate 72%
	1/2 vanilla pod
	2 tbsp chili liqueur
	Dark chocolate drops for serving