Chocolate Truffle Ice Cream

Name: Chocolate Truffle Ice Cream
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.; Click to share on X (Opens in new window) X; Click to share on Facebook (Opens in new window) Facebook; Chocolate; Ice Cream; Yum

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Indulge in rich Chocolate Truffle Ice Cream, infused with dark chocolate and creamy caramel—perfect for dessert enthusiasts!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.searching4zen.com.

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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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Ice Cream
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