Super Ultra Delicious Creamy Chocolate Ice-cream

Ingredients Recipe 1

• 6 egg yolks
• 150 grams sugar or sweetner equivilant
• 100 grams chocolate out of temper, melt and add 50 grams of water or coconut milk, freeze and chop up
• 150 grams chocolate
• 20 grams cocoa powder
• 100 grams unsalted molten butter
• 150 ml coconut milk 90%
• 500 ml double cream
• 1.5 grams salt
• 20 ml vodka 40% proof this makes the ice-cream extra smooth
• 2 grams (1 tspn) vegetable glycerine

Ingredients Recipe 2

• 100 grams sugar or sweetner equivilant
• 300 ml full fat milk
• 300 ml cream
• 150 grams chocolate
• 80 gram egg yolks around 5
• 30 grams cocoa
• 5 - 10 gram vanilla extract
• 1.5 gram salt
• 3 grams (1.5 tspn) vegetable glycerine
• Optional iced bath to cool it down

Recipe 1

1Melt 150 grams of chocolate, mix with the melted butter and cocoa powder. Add a pinch of salt and mix in the coconut milk carefull it does not get too hot keep around 45 degrees. I used 83% cococa chocolate with 44% cocoa butter.

2Mix egg yolks and sugar till the egg yolks mixture turns white.

3Heat the cream to 83 degrees. Add a little of the cream to the eg yolks mixture and quickly mix in. Avoid cooking the eggs!!! Little by little mix this in and bring back to 83 degrees Celcius untill it thickens a little for anohter 5 minutes. add salt, glycerin etc.

4Wait till the egg cream mixture is cooled down to around 55 degrees or less. Mix all togethter and cooldown add the optional vodka. Cover the top with plastic to avoid a skin. Once you reach less than 10 degrees celcius get ready to churn this in ice cream maching. Just before the end add the chocolate chunks. This should churn to icecream in around 10 - 14 minutes depending on your ice cream machine.Once you have achieved your right thick consistency transfer quickly to the freezer in a closed container for atleast 4 hours.

PROTIP: Add some delicious chili i.e. 2 grams of cayenne pepper powder or as much as you like. Serve with fresh cream!As am alternative to vodka you can use nice rhum. Take some crushed pecans or bug chunks. Delicous. Or make some marzipan and fold little pieces into the mixture.

PROTIP2: Wait until your ice-cream mixture has cooled to around 6 degrees celcius. Depending on your ice cream machine this will yield the best result.

Recipe 1

1Melt 150 grams of chocolate

2Mix egg yolks and sugar till the egg yolks mixture turns white.

3Mix cream, milk and heat till 78 degrees Celcius. Mix in the cocoa powder till no lumps are left. Let cool down a little to around 55 degrees celcius

4Add little by little to the egg yolk sugar mixture the warm cream milk mixture. Strain one more time

5Add in to bain marie and heat up until it thickens this happens above 78 degrees Celcius. keep stirring untill it thickens. You can do this directly in a pan as well becareful with temperature control. Once it is thickened (after around 5 minutes) stir in the melted chocolate, salt, vanilla and last the glycerine (do not use too much)

1Let it carefully cool down to the temperature for your ice cream machine. Cover with plastic to avoid a skin or gently keep stirring in an ice bath