Thursday, December 30, 2010

Gianduja Chocolate ice cream

Gianduja Chocolate ice creamMakes 3-4 servings


* 1 & 1/2 cup full cream
* 1/2 cup milk
* 1/4 cup caster sugar
* 50g dark chocolate, chopped
* 3 tbsp Gianduja crème
* 3 egg yolks, lightly beaten
* 1/2 tsp vanilla essence


1. Put the Stainless steel bowl in the freezer at least an hour in advance.

2. Make a water bath: in a pan, bring some water to boil and then keep it simmering at medium heat. Place sugar, cream, milk and chocolate into a heatproof bowl and place in the water bath. Keep stirring with a wooden spoon until the sugar and chocolate are melted. Remove the bowl from heat and let it cool down slightly.

3. In a separate bowl, beat the egg yolks lightly and add in the vanilla essence. Use a whisker or electric mixer, whisk in the yolk mixture into the cream mixture gradually, keep the mixer on for about a minute or so.

4. Turn the mixture into a saucepan and heat it at medium heat, keep stirring and do not bring to to boil. You will see the mixture gets thicker and foamy quickly. You can stop when the mixture can coat your wooden spoon. This step should only take a minute or two maximum.

5. Now take the stainless steel bowl out of the freezer and pour in the ice cream mixture into the bowl. Return the bowl back to the freezer and allow to chill for about 45 minutes.

6. Take the bowl out from the freezer, you should see the mixture around the edges become solid. Use the wooden spoon stir to mix. Put back to the freezer and repeat this for about 4 times. By this time, you see the creamy ice cream mixture is getting close to ready.

7. You can transfer this to a plastic container, covered and leave it for another 2 hours or until firm.

8. Scoop and enjoy!


Post a Comment


Only Ice Cream Copyright © 2009