Chocolate Ice Cream

Von Chef Jean-Pierre · 30 Min.

Zutaten

Zubereitung

1. In a saucepan, heat the milk and heavy cream. When hot, add the chocolate and Nutella and melt slowly.
2. In a glass bowl, mix the eggs, sugar and cacao powder into a paste, then add the Grand Marnier and orange zest.
3. Slowly add the hot milk and chocolate mixture to the egg mixture to temper it, then pour the tempered eggs back into the saucepan.
4. Lower the heat and cook until the mixture reaches 170°F / 77°C.
5. Chill the mixture in an ice bath to 40°F / 4°C. If you have no time for an ice bath, pour it into a glass or stainless-steel bowl and press plastic wrap directly onto the surface.
6. When the mixture is cold, churn it in an ice cream maker until thick enough to your liking (about 20 minutes in the creator's machine), then store it in the freezer.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

Mehr Rezepte mit

EiMilchSahneSchokoladeOrangeZartbitterschokoladeSchokoaufstrich