Prep 3 hrs
Cook 40 mins
This is very simple recipe and you do not have to have the Ice-cream machine. You just have to have a lot of time. It is better to use real cocoa powder than chocolate because it tastes better (anyway, that’s the basic ingredient of chocolate).
- Mix yolks and sugar and cocoa powder into a foamy mixture (use pot you’ll lately cook on steam).
- Heat cream and vanilla stick until boils. Let it cool until 50°C
- Constantly mixing pour cream into egg mixture, slowly. When finished pouring cream you will get creamy mixture with a lot of foam. Do not worry, put this mixture on steam and cook mixing all the time. IMPORTANT: DO NOT HEAT OVER 70°C (155°F) or you will get scrambled eggs. When you remove all the foam by gently mixing, and the cream sticks to the ladle like a fine coating it is time to pour mixture into a pot you will put into a freezer. When the mixture is cool enough to put it into a freezer, put it inches
- After 30 minutes take it out and mix it either with hand or on a lowest speed with an electric mixer. When you get to the freezing part you can add pieces of dark chocolate into a mixture. Mix it several times during 2-3 hours or until you are sure all crystals are removed. This amount must be enough for about 500 g of ice cream.