Productos con los que prepararla
Ingredients
- 4 large egg yolks
- 1/2 cup dark brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon chocolate topping
- 1/4 cup whipping cream
- 1 cup whole milk
- 2 tablespoons chocolate chunks (chopped)
Instructions
- In a small saucepan, combine the egg yolks, sugar, cocoa powder, and chocolate topping. Whisk until everything is well combined and the sugar has dissolved.
- Add the cream and milk to the saucepan along with the rest of the ingredients. Stir well to combine everything properly.
- Heat the mixture over medium heat, stirring constantly with a whisk or spatula to prevent sticking or overcooking. Cook until it reaches a temperature between 74°C and 79°C using a thermometer.
- Remove the mixture from the heat and add the chocolate chunks, stirring until they are completely melted and incorporated. Strain the base through a fine sieve into the ice cream maker container and place the container in an ice bath to cool it quickly. Once cold, cover and freeze for at least 24 hours before serving.
After 24 hours:
- Remove the container from the freezer, take off the lid, and place it in the machine.
- Select the GELATO mode.
- Once the process is complete, you can add extra ingredients or serve the ice cream directly as preferred.
Notes
If your ice cream has a grainy texture due to a very low freezing temperature, don’t worry. Select the RE-SPIN option to process the mixture once more. This additional step will help smooth the texture and achieve a creamier consistency. However, it is important to note that this option is only recommended if you are not going to add extra ingredients.