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Ingredients Jump to Instructions ↓

  1. 3/4 cup 82g / 2.9oz Unsweetened cocoa

  2. 1 cup 198g / 7oz Sugar

  3. 4 Egg yolks

  4. 1/2 cup 118ml Milk

  5. 2 cups 474ml Heavy cream - well chilled

  6. 1/8 teaspoon 0.6ml Salt

  7. 2 teaspoons 10ml Vanilla

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the cocoa and sugar. In a metal bowl with the mixer beat well the egg yolks, milk, and cocoa sugar mixture and strain the mixture through a fine sieve into another bowl. Set the bowl over a pan of simmering water and with the mixer beat the mixture for 7 to 10 minutes, or until thickened and double in volume.

  2. Set the bowl in a bowl of ice and cold water and with the mixer beat the mixture until cold. Beat in the cream, salt, and vanilla and beat until thickened and almost double in volume.

  3. Transfer to the ice cream freezer and freeze it according to the manufacturer's instructions.

  4. This recipe yields 1 quart.

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