Summer berry sundae

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Chocolate ice cream base

IngredientsPreparation
  • 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. 

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.