Ice cream with chocolate on yolks milk and cream
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Melt chocolate with milk
Step 3:
Separate the yolks from the proteins, we only need the yolks
Step 4:
Mix egg yolks with sugar (do not beat)
Step 5:
Mix yolks with chocolate and cook until thickened (without bringing to a boil)
Step 6:
Cool the chocolate mass.
Step 7:
Beat the cream to peaks, adding cognac in the process. It will enhance the flavor of chocolate and improve the consistency of cream.
Step 8:
Mix the chocolate and cream very carefully.
Step 9:
Pour into a mold and put in the freezer. After every hour we mix the ice cream. This should be done in order not to form a crust.
Step 10:
After about 3 hours, the ice cream is ready. It remains only to put it in cups and decorate it with chocolate or nuts if desired.
Step 11:
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Egg yolks - 352 kcal/100g
