Dark Chocolate Ice Cream #shortvideo #ice cream #youtubeshorts #

By Bruno Albouze

Ingredients

Instructions

1. Freeze the container you will store the ice cream in. Toast the cocoa nibs over medium heat, watching closely as they burn quickly. Cool and keep frozen.
2. In a bowl, combine the sugar, dextrose and stabilizer and set aside. Melt the chocolate over a bain-marie, removing it from the heat as soon as it has melted.
3. In a saucepan over medium-low heat, warm the milk and cream to 85°F (30°C). Whisk in the powdered milk, or use an immersion blender.
4. At 104°F (40°C), add the sugar mixture and egg yolks and blend well.
5. At 140°F (60°C), add the melted chocolate and blend.
6. Cook the chocolate custard until it reaches 185°F (85°C). Cool it in an ice water bath, then refrigerate overnight.
7. Churn the chilled custard according to the machine's instructions, about 45 minutes.
8. Mix in the toasted, frozen cocoa nibs, transfer to the frozen container and freeze for 1–2 hours before shaping quenelles.
9. Keep frozen for up to 8 months. If too firm to serve, refrigerate for 20–30 minutes, or microwave for 15–20 seconds.

Summarized from Bruno Albouze's video. Watch it for the details.

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