Chocolate Nut Ice Cream
Chocolate nut ice cream is a recipe with fresh ingredients from the ice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g peeled almonds
- 50 g peeled hazelnuts
- 300 g chocolate (70% cocoa content)
- 250 ml milk
- 8 egg yolks
- 270 g sugar
- 400 g whipping cream
- 150 g whole milk couverture
- 50 g butter
- chocolate shavings
- fresh berries (e.g., blueberries and blackberries)
Instructions
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1.
Line a half‑round 1.5 L bowl with plastic wrap and place it in the freezer compartment. Roughly chop the almonds and hazelnuts, briefly toast them in a pan without added fat, then let cool.
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2.
Coarsely chop the chocolate and melt it over a double boiler, stirring occasionally.
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3.
Bring the milk to a boil in a pot. Whisk the egg yolks with the sugar until frothy. Gradually pour the hot milk into the yolk mixture in a thin stream while whisking; return everything to the pot and cook over low heat, stirring with a wooden spatula until the custard thickens (but never boils).
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4.
Remove the pot from the stove, pour the mixture over the melted chocolate, add the nuts, stir well, and let cool. Whip the cream, then fold it into the cooled chocolate mixture. Transfer to the chilled metal bowl and freeze for at least 6 hours.
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5.
Melt the couverture with the butter over a double boiler. Stir well and allow to cool slightly again.
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6.
Before serving, break the ice bomb onto a plate, remove the plastic wrap, and pour thick chocolate sauce over it. Garnish with chocolate shavings and fresh berries and serve.
