Dark chocolate ice cream using cocoa mass
The key to rich and dark chocolate ice cream is replacing chocolate with pure cocoa mass.
Keywords
- recipe
- ice cream
- sous vide
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.wouterbulten.nl.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum pouch
- Immersion blender
- Ice cream maker
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Water bath
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 525 grams double cream (35% fat)
- 77 grams whole milk (3.4% fat)
- 35 grams skim milk powder
- 152 grams sugar (I used unrefined cane sugar, regular sugar also works)
- 86 grams egg yolks
- 76 grams cocoa mass
- 1 teaspoon vanilla extract
- 1/4 gram salt
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