Chocolate coffee ice cream
Hi Hi!
I had Napoleonic plans for this summer. I'm also that ice cream lover! I promised my husband that I would cook a new one every day, but, you know, when it's cold, such a promise is hardly fulfilled … But I still try to stick to the planned course and sincerely believe that summer is about to drop into our land. My daughter and I will go for a walk in the shady forest, I will take with me a huge waffle cone filled with balls of homemade ice cream, pour melted chocolate over them, sprinkle with nuts, and maybe decorate with whipped cream. Yes! I will definitely do this …
Chocolate coffee ice cream
Chocolate Ice Cream-14
Ingredients:
1 liter of cream (10-18% fat)
110 g unsweetened cocoa powder
120 ml strong coffee without sugar
110 g chocolate (50-75%)
8 yolks
170 g sugar
Sequencing:
1. Pour cocoa cream, stir until smooth. Pour in coffee. Put the mixture on fire and bring to a boil. Remove from heat.
2. Beat the yolks with sugar until a white, thick mass. Carefully pour the hot cream into the yolks in a thin stream, whisking constantly. Put the mass on a small fire. Stir constantly, keep on fire until the mass thickens. The approximate temperature of readiness is 85 C. This is the so-called English cream, which serves as the base, the main one, in the preparation of ice cream. It usually takes me about 8-10 minutes. discharge cream from heat and attach the chopped chocolate. Beat until the chocolate is completely melted. Cool down. Freeze for 2-3 hours.
3. Next, cook in an ice cream maker according to the instructions.