Summer berry sundae

level 1

Used Callebaut products

Ingredients	Preparation
500g milk 2piece(s) vanilla bean	Bring to the boil.
130g egg yolks 250g sugar	Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar. Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.
240g Callebaut - Finest Belgian White Chocolate - Recipe N° W2	Chop the chocolate up into small pieces. When the ice cream mixture comes of. The stove add in the chocolate and stir.
500g cream	When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.
Strain through a fine chinois and cool down immediately. It is better if you can allow your ice cream to mature for at least 6 hours but even better overnight. Place into an ice cream machine and churn.