The Venezuelan gastronome reflected in his book Azul Mi Cocina the easiest way to make chocolate ice cream at home to share.
Along with the more than 15 recipes for chocolate desserts inspired by international dishes that the Venezuelan gastronome Armando Scannone reflected in his book Azul Mi Cocina, the famous chocolate ice cream, a favorite around the world, could not be missing.
And at Puro Chocolate we decided to share it so that you can enjoy a rich scoop of chocolate ice cream “Caracas style” with your loved ones at home.
Chocolate ice cream
- 150 grams of dark or semi-sweet chocolate
- ¼ cup of milk
- 4 egg yellows
- 1 and ¾ cups of milk
- 2 tablespoons thick whipping cream
- 1 cup of sugar
- 1 / 8 salt teaspoon
- A refrigerator or electric ice cream machine is put to cool
- Put the chocolate and ¼ cup of milk in a pot and cook until the chocolate dissolves. Remove from heat and let cool.
- In another pot, put the yellow eggs from which the white and the transparent membrane that covers it have been completely removed, the rest of the milk, the cream, the sugar and the salt.
- Put the pot over medium heat and, stirring with a wooden spoon, cook until it thickens a bit and bubbles begin to appear where the liquid meets the walls of the pot. A light cream is formed that adheres, in the form of a very thin film, to the wooden spoon. Remove from the heat and immediately stir the chocolate with a wire whisk and, always stirring so that cream does not form on top, cool the mixture completely.
- The mixture is poured into the container of the refrigerator and, according to the manufacturer's instructions, it is processed until it has the consistency of ice cream, about 55 to 60 minutes.