Dark Chocolate/ Vanilla, Desired Flavoring
- Dark Chocolate
- Heavy Cream
- Natural Sugar
- Natural Cocoa Powder
- Salt
- Whole Milk
- Eggs
Different natural flavors can be added as desired to the custard ice cream base.
- In a pan, pour 300 ml of heavy cream (although its best not to heat the cream and rather add it afterwards), 233 ml of whole milk, 50 g of honey or sugar, 100 g of natural cocoa powder, quarter tsp of salt; mix and heat the mixture to make it thick and bring it to a simmer. Then let it cool a bit.
- In a bowl take 8 egg
yolks, 80 g of sugar and mix. Then add 10 oz of melted dark chocolate and whisk again to fully combine. - Next pour in the cooled milk and cream mixture and mix again (a tsp of vinegar or lemon juice can also be added if desired).
- {This resultant mixture can be heated further to a temperature of 72o C while mixing and taking it off the heat once the above temperature is reached. After that bring the ice cream base temperature down to 4o C from here on, this can also be used as a sauce but for ice cream it can be directly poured into an ice cream machine and let it churn for around 13 minutes and then freeze in a clean container}.
- Next strain the mixture in a bowl and freeze overnight.
- Next blend in a cold environment, with a frozen container or in an ice cream machine. And freeze again before serving.
