Chocolate Ice Cream - Attempt 2

Here's another try at chocolate Ice-Cream!

You know Ice Cream can be made with no thickener, just cream and/or milk. However, I like it when it has a smoother consistency. Egg yolks are normally used (so called french style ice-cream) but in southern Italy they often use cornstarch. SO, I added a little cornstarch to thicken this Ice Cream, but I ALSO added egg yolk. What's good about this is that the cornstarch stops the egg from curdling if you were to overheat them. Also it means less egg yolk which means a less eggy flavour. Still searching for a perfect chocolate Ice-Cream though!

This is a test quantity. It won't make a lot of Ice-Cream. Feel free to double and triple.

185g milk *2dl
40g sugar
34g chocolate in pieces, 70-86% Cocoa
1 egg yolk
1/2 tsp. cornstarch
1 tsp nutella *optional

That's it!

1. Scald the milk, while beating egg yolks and sugar in a bowl.
2. Pour almost boiling milk slowly into egg yolks while beating. Pour back into pan.
3. Warm slowly til it thickens, and the bottom of the pan start to simmer. The Cornstarch should keep it safe from curdling.
4. Pour into a bowl of broken up chocolate and beat, or use an immersion blender to emulsify.


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