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Before starting this Chocolate Ice Cream recipe, make sure you have organised all the necessary ingredients.
Cut the vanilla pod in half lengthwise and scrape the seeds out. Place the vanilla pod and seeds in the milk and bring to a boil.
Clarify the eggs one by one.
Pour the sugar in a thin stream over the egg yolks while whisking. Blanch the eggs and sugar until light and fluffy.
When the milk starts boiling...
... pour over the egg yolk mixture...
... and beat with a whisk.
Transfer the resulting mixture into the recipient used to boil the milk.
Slowly cook the custard over very gentle heat or on a hot plate (medium intensity).
Stir continuously during cooking. Use a wooden spatula and stir, making 8-shaped motions at the bottom of the recipient. This technique prevents the cream from sticking and curdling.
This cooking method is called 'à la nappe'. The final consistency should coat the back of the spoon. This step is quite tricky: if the heat is too strong, the eggs will coagulate and lumps will appear.
To check whether the custard is cooked, pass a finger on the back of the spoon. The custard should not drip.
Pass the custard trough a chinois with metal mesh.
Add the chocolate pistoles to the hot custard.
Combine well with a whisk...
... until the chocolate is fully melted.
Let cool, then pour the preparation in an ice cream maker.
Churn for about 30 minutes.
When the churning process is complete...
... add a few chocolate chips. Give it another 2 or 3 churns...
... and transfer the ice cream into a separate recipient. Reserve in the freezer. Using an ice cream scoop, serve the chocolate ice cream into individual bowls.
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