Homemade Triple-Chocolate Ice Cream

Cooking method

1. Step 1:

   

   Gather all the ingredients. The cream and eggs should be well chilled.

2. Step 2:

   

   Separate the whites from the yolks. If you're not going to whip the whites right away, put them in the refrigerator.

3. Step 3:

   

   Combine the yolks with the sugar and whisk until smooth.

4. Step 4:

   

   Whip the cold cream with a mixer into a fluffy, stable foam.

5. Step 5:

   

   Add the sugar-whisked yolks to the whipped cream and fold them in, trying not to deflate the cream.

6. Step 6:

   

   Whip the cold egg whites with a mixer and a pinch of salt into a fluffy, stable foam. When you turn the bowl over, the whites shouldn't slide out.

7. Step 7:

   

   Carefully fold the whipped egg whites into the cream, trying not to deflate the mixture. Divide the egg-and-cream mixture into three equal parts.

8. Step 8:

   

   Break the white chocolate into pieces and melt it in the microwave or over a water bath.

9. Step 9:

   

   Pour the melted white chocolate into the first third of the cream-and-egg-white mixture and fold gently.

10. Step 10:

    

    Put the white-chocolate mixture into a silicone mold and smooth it out. Place the mold in the freezer for 25–35 minutes, until the layer sets. The layer needs to set firmly enough that when you pour the next chocolate layer on, it spreads over the frozen one. The layers must not blend together — they should stay distinct.

11. Step 11:

    

    While the first layer freezes, melt the milk chocolate.

12. Step 12:

    

    In the same way, mix the chocolate into the second third of the cream mixture.

13. Step 13:

    

    Pour the milk-chocolate mixture over the frozen white chocolate and put it back in the freezer until it sets.

14. Step 14:

    

    While the second layer freezes, melt the dark chocolate.

15. Step 15:

    

    Mix it into the remaining cream mixture.

16. Step 16:

    

    Pour the dark-chocolate mixture over the frozen layer. Put the ice cream in the freezer until all the layers are completely set.

17. Step 17:

    

    Turn the finished ice cream out onto a platter so the white-chocolate layer is on top, and serve. Enjoy!