Ingredients
-
90 g whipping cream
-
140 g whole milk(30 g for gelatin bloom + 110 g for the ice cream base)
-
6 g cocoa powder(Dutch-processed / alkalized)
-
50 g Lindt 70% dark chocolatechopped
-
55 g granulated sugar
-
pinch of fine sea salt
-
1 large egg yolk
-
¼ tsp vanilla extract
-
¼ tsp powdered gelatine(optional), measured with the provided Panasonic Tsp/Tbsp measure to the first line
Directions
A rich, custard-based dark chocolate ice cream built on Lindt 70% and bloomed Dutch cocoa for real chocolate depth and a smooth, ganache-style base. The egg yolk gives a silky body, and a little gelatin delivers the smooth, silky finish of a proper gelato while helping avoid the icy texture that can let homemade ice cream down.
Note: This recipe includes approximately 20 minutes of active time and 6 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours.
Use Dutch-processed (alkalized) cocoa powder for the deepest, smoothest chocolate flavour, as natural cocoa will taste sharper and more acidic. Lindt 70% is our tested standard, but any high-quality 70% dark chocolate will work.
This recipe uses gelatine as an optional ingredient. A little gelatin binds free water in the base so ice crystals stay tiny during freezing, giving the finished ice cream a smooth, silky, gelato-like consistency.
Ingredients
| 90 g whipping cream | |
| 140 g whole milk | |
| 6 g cocoa powder | |
| 50 g Lindt 70% dark chocolate | |
| 55 g granulated sugar | |
| pinch of fine sea salt | |
| 1 large egg yolk | |
| ¼ tsp vanilla extract | |
| ¼ tsp powdered gelatine |
Steps
|
1
|
If using gelatin: sprinkle the powdered gelatin over 30 g of the cold milk in a small bowl and let sit for 5 minutes. |
|
2
|
In a saucepan over medium heat, whisk the cocoa powder into the whipping cream. Bring just to a simmer, whisking constantly for ~30 seconds to bloom the cocoa. Alternatively, use a microwave for this step. |
|
3
|
Off the heat, add the chopped chocolate and whisk until fully melted and smooth. |
|
4
|
Add the remaining 110 g milk, the sugar, and the salt to the same pan. Return to low heat, whisking until the sugar dissolves and the mixture is just warm to the touch. |
|
5
|
In a small bowl, whisk the egg yolk. Slowly pour in ~2 tbsp of the warm chocolate-milk mixture, whisking constantly to temper. |
|
6
|
Pour the tempered yolk back into the saucepan, whisking as you add. |
|
7
|
Continue cooking over low heat, stirring constantly with a spatula and scraping the bottom, until the ice cream custard base thickens enough to coat the back of the spatula (77°C / 170°F). This takes 3-5 minutes. Do not overheat or the yolk will scramble. |
|
8
|
Remove from heat immediately. Add the bloomed gelatin (with its milk) and whisk until fully dissolved. |
|
9
|
Stir in the vanilla. |
|
10
|
Strain the liquid ice cream base through a fine mesh sieve into a bowl. |
|
11
|
Chill in the fridge until fully at 6°C, a minimum of 6 hours or ideally overnight. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
|
12
|
Remove the ice cream container from the freezer. |
|
13
|
Fit the stirring blade into the ice cream container, then lock the container into the machine base. |
|
14
|
Select Menu 32 (Ice Cream) and press Start. The ice cream cycle will run for 25 minutes. |
|
15
|
Whisk the chilled ice cream base once more, then slowly pour it into the container with the machine running and close the lid. |
|
16
|
When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
|
17
|
Serve immediately, or transfer to a freezer-safe container and freeze for 2 hours for a firmer set. If the ice cream is too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
Loading...
