Ingrédients pour Chocolate Chip Ice Cream
- 5 large egg yolks
- 3/4 cup caster sugar
- 1 cup semisweet chocolate chips
- 2 cups heavy cream
- dark chocolate
- raspberries
- chocolate stick
- 1 cup whole milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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Comment préparer Chocolate Chip Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is just simmering.
- Remove from heat and stir in the cocoa powder until smooth. Let cool completely.
- In a separate bowl, whisk together the egg yolks. Slowly drizzle about 1 cup of the cooled cream mixture into the egg yolks, whisking constantly to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract and chocolate chips.
- Strain the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
32g
Fat
218g
Carbs
11g
