Zutaten für French Chocolate Ice Cream
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Zubereitung von French Chocolate Ice Cream
- Melt the chocolate in a double boiler or microwave, stirring until smooth.
- In a separate bowl, whisk together the sugar, cream, egg yolks, and salt until pale and thick.
- Gradually whisk the warm chocolate into the egg yolk mixture.
- Stir in the vanilla extract.
- If making Belgian Chocolate Ice Cream: Add 1/4 cup rum or 1 teaspoon rum extract and 1/2 cup chopped hazelnuts at this stage.
- If making Mandarin Chocolate Ice Cream: Add 1 tablespoon grated orange rind and 1/2 teaspoon orange extract or 2 tablespoons orange liqueur at this stage.
- Pour the mixture into an airtight container and freeze for at least 4 hours, or until solid. Stir every 30 minutes for the first 2 hours to prevent ice crystals from forming.
- Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
405g
Fat
476g
Carbs
48g
