Chocolate ice cream base

Ingredients: Chocolate ice cream base

  • 500 g
    milk
  • 2 piece(s)
    vanilla bean

Preparation: Chocolate ice cream base

Bring to the boil.

Ingredients: Chocolate ice cream base

  • 130 g
    egg yolks
  • 250 g
    sugar

Preparation: Chocolate ice cream base

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.

Ingredients: Chocolate ice cream base

Preparation: Chocolate ice cream base

Chop the chocolate up into small pieces.
When the ice cream mixture comes of the stove add in the chocolate and stir.

Ingredients: Chocolate ice cream base

  • 500 g
    cream

Preparation: Chocolate ice cream base

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.

For lollies

Ingredients: For lollies

Preparation: For lollies

Pipe the ice cream into silicon moulds, insert the ice cream stick and freeze. Melt Cocoa butter.

Ingredients: For lollies

Preparation: For lollies

Melt the Callebaut dark 811 chocolate and add in the melted cocoa butter to thin down the chocolate.

Ingredients: For lollies

  • Q.S.
    CHK-M

Preparation: For lollies

De mould the ice lollies and then dip into the thinned chocolate.
Once dipped sprinkle immediately with Callebaut vermicelli.
Place back in the freezer until service.