My chocolate ice cream

For 1 lt ice cream

Preparation 20’

In the ice cream maker 30'

Waiting in the freezer at least two hours

Ingredients

150 ml full fat milk

550 g fresh cream with 33% fat

6 large egg yolks

300 g dark chocolate 55%, cut into pieces

6 tbs agave syrup

2 teaspoons vanilla extract

Mix the milk with the fresh cream and heat the mixture until it starts boiling (boiling point).

Beat the egg yolks with the agave syrup and the vanilla extract until the mixture whitens and is double in volume.

With a tablespoon pour little by little 1/3 of the liquid mixture into the eggs without stopping the beating of the mixer.

Put the mixture with the rest of the liquid in the casserole and boil until it reaches 83 degrees C. During that time whisk constantly. The mixture will then start to thicken. Withdraw immediately and add the mixture to the chocolate. Leave it for one minute.

With a hand blender mix all the ingredients well until they are incorporated. Leave the mixture to cool and then put it in the fridge for at least 2h.

Put the mixture in the ice cream maker for 30 '(refer to the instructions of your ice

cream maker) and the ice cream is ready!

If you do not have an ice cream maker, beat the mixture well in the mixer and pour it into a metal bowl. Every half an hour, for two hours, remove it from the freezer and beat it to keep it fluffy and avoid the creation of crystals in its texture.

Find out in our recipes as well: delicious white chocolate and vanilla ice cream and chocolate fudge.

Initial recipe by Alexia Alexiadou but with changes in ingredients and execution by Les Delices d'Eleni ( new name L'atelier sucré d' Eleni)

Photos and execution by Les Delices d'Eleni ( new name L'atelier sucré d' Eleni)