You will need
- For the chocolate ice cream with brandy:
- 400 g cream 35% (whipping);
- 50 g of milk;
- 50 g dark chocolate;
- 100 g of sugar;
- 2 tablespoons brandy.
- For chocolate ice cream:
- 6 egg yolks;
- 3 protein;
- 75 g of sugar;
- 480 ml of milk;
- 200 g of bitter chocolate.
Chocolate ice cream with canacomyrica dark chocolate in small pieces or grate on a coarse grater. Wash the egg and separate the yolk proteins in the future for making ice cream is not required. Add to the bowl with the yolks, the sugar and carefully RUB them with a spoon, gradually stir in the milk and stir until smooth with a splash of sugar.
Add the grated or chopped chocolate, mix again. Take a saucepan, pour back the chocolate mixture and cook over medium heat until until the sugar and chocolate dissolves completely and thickens (if you mixed the ingredients in an enamel bowl, you can not use the pot and continue to cook in it yet).
Type in shallow dishes a wide bowl of cold water, remove the saucepan from the heat and place in water to cool the chocolate mass. Chill cream in the refrigerator, pour a bowl with high sides and whisk with a mixer so that they become very dense. In the process of whipping, gradually add the brandy, he successfully emphasizes the taste and aroma of chocolate.
Fold in the whipped cream in the cooled chocolate and mix thoroughly so that the ice cream was the same color and uniform in consistency. Put the mass into a container with a lid (preferably plastic) and put in the freezer for 8 hours so the ice cream is completely frozen.
Chocolate ice cream Wash eggs, separate the yolks from the whites, put them in different dishes. Whisk the egg yolks in a heat-resistant dish, gradually adding 25 grams of sugar.
Break the chocolate into small pieces heat on the fire that it started to melt, add the milk, stirring constantly, bring to a boil. The chocolate should completely melt. Pour a thin stream of the hot chocolate milk into the egg yolks while continuing to whisk. The mixture should be plain, without spots and stripes.
Pour it into the pan on low heat, wait until the mixture thickens, stirring constantly. Let cool, place in plastic container and refrigerate strongly, leaving in the freezer for an hour. Whip the egg whites and remaining sugar to soft foam, remove from the freezer the ice cream and whisk it, add the egg whites, continuing to whisk, then freeze.