Chocolate Truffle Ice Cream | Searching4Zen

Ingredients

• 175 grams dark chocolate (70% to 75% cacao), finely chopped
• 20 grams unsweetened cocoa powder
• 200 grams Cream
• 150 grams Sugar
• 400 grams Milk
• 50 grams Glucose syrup
• 5 egg yokes
• 100 grams Crème fraîche
• 10 grams Sea Salt
• 10 grams Cornstarch
• 25 grams Milk
• Place the cream in a small saucepan and bring it to a boil over medium-high heat, then remove it from the heat.
• Please the pot back over medium-high heat and whisk until eh caramel is smooth and even.
• Remove the pot from the heat.
• Fill a medium pot with 2 inches of water and place the pot over a high heat until it comes to a boil, then reduce the heat to a simmer.
• Melt the chocolates stirring occasionally until smooth.
• Remove the bowl from the pot, wipe the bottom dry of any condensation and set aside in a warm place.
• Prepare an ice bath. Fill a large bowl ⅔ full with very icy water and place it in the refrigerator.
• Boil the dairy and caramel. Whisk the milk and glucose into the caramel. Cook over a medium-high heat, whisking occasionally to discourage the milk from scorching.
• When the mixture shows an internal temperature of 180°F add the cornstarch slurry (10 grams of cornstarch and 25 grams of milk) and cook at a boil for 1 minute.
• Chill. Place the bowl into the ice bath, stirring occasionally until it cools down.
• Add the crème fraîche and stir until evenly combined. Strain it through a fine-mesh sieve to remove any bits of egg yolk.
• Cure. Transfer the cooled base to the refrigerator to cure for 4 hours to over night.
• Churn. Churn the base according to the manufacturer’s instructions, for 25 to 30 minutes.
• Harden. Freeze your ice cream for 4 hours or longer.
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• Chocolate
• Ice Cream
• Yum