SOLIS GELATERIA PRO Mode D'emploi page 136

R E C I P E S
C H O C O L AT E I C E C R E A M
Makes approximately 1 litre
•
Ingredients
2 cups (500ml) pouring cream
1/2 cup (125ml) milk
4 egg yolks
1/3 cup (80g) caster sugar
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Method
1. Place cream, milk and chocolate into a medium heavy-based saucepan. Heat un-
til mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick.
3. Slowly whisk hot chocolate cream into the egg mixture.
4. Clean saucepan and return mixture back to a low heat. Stir constantly with a
wooden spoon until mixture has thickened and coats the back of the spoon. If
spoon-test is succesfull, remove the saucepan from the heat.
5. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
6. Pour cold mixture into ice cream bowl. Set ice cream maker to desired setting
and start the freezing process.
7. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
TIP: For a bigger chocolate treat, add 1/4 cup grated dark chocolate once ma-
chine specifies „ADD MIX-INS".
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