Summer berry sundae
level 1
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Recipe components
Callebaut® ingredients
Chocolate ice cream base
Ingredients | Preparation |
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| Bring to the boil. |
| 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. | |
| 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. |