Description
I use semi skimmed milk to reduce on calories, but feel free to go back to whole milk.
Ingredients
Scale
Ice Cream
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 cups semi skimmed milk
- 1/2 cup sugar
- 2 cups heavy cream
- 1 1/2 cups dark chocolate couverture
For the ice cream cone- recipe adapted from Allrecipes here
- 1 large egg
- 2 tbsp melted butter
- 3 tbsp milk
- 2 tbsp sugar
- 2 tbsp plain flour
- 1 tsp vanilla extract
- a pinch of salt
Instructions
- For the ice-cream, simmer 1 cup of cream in a pan until almost boiling.
- Place the chocolate in a bowl and tip in the hot cream, whisk until ganache is formed ( thick and shiny).
- Chill until ready to use.
- In a bowl whisk the egg yolks with sugar and vanilla extract.
- Simmer the milk in a pot over the stove until it reaches boiling point.
- Tip into the egg yolks and continue whisking so the yolks do not curdle.
- Place the whole custard mix back into the pot and simmer gently until it thickens, or until a thin film sticks on the wooden spoon.
- Pour over the chocolate ganache and the remaining cold cream.
- Whisk to combine and chill for 3 hours or preferably overnight.
- The next day, churn in the ice-cream maker following manufacturer’s instruction.
- For hand churning, freeze the custard in a shallow pan for 2 hours, then bring out to churn using stand mixer, keep repeating every 3 hours for couple of times, to prevent crystal formation.
- For the ice-cream cone, combine all the ingredients to form a batter.
- Pour the batter on hot greased pan to form a small thin circle ( thin like crepe, thinner than pancakes).
- Cook on low-medium heat and flip so both sides are browned.
- Place it on a plate and quickly roll to form a cone, and pinch to seal the bottom of the cone.
- The cones will be crispy as they are cooled.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Dessert