Ice cream
Chocolate ice cream
No container
Ingredients
250
g
Coffee Milk
250
g
Cream
40
g
Cognac
3
g
Salt
25
g
Cocoa powder
25
g
Chocolate (70%)
0.5
g
Instant coffee
4
Egg yolks
Chocolate sprinkles
75
g
Chocolate (70%)
Stabilizers
0.3
g
Xanthan
1.6
g
Gelatin
86
g
Brown sugar
18
g
Dextrose
Chocolate & Cherry
350
g
Cherry jam
Steps
1
Put cream, milk, sugar and eggs in pot and combine with hand blender.
Blend salt and Xanthan gum together to prevent clumping.
Soak sheet gelatin.
2
Heat milk mixture to 80°C, take off heat, add rest of ingredients and blend with hand blender.
Let mixture cool to room temperature, then rest in fridge for 24 hours.
3
For the sprinkles: melt chocolate and let slowly and gradually stream in ice cream machine, when almost done churning (after ~15-20 minutes)