Chocolate Ice Cream with Toffee Pecan Sauce

0
Average: 0 (0 votes)
(0 votes)
Chocolate Ice Cream with Toffee Pecan Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
534
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie534 kcal(25 %)
Protein8.45 g(9 %)
Fat28.76 g(25 %)
Carbohydrates62.35 g(42 %)
Sugar added46.98 g(188 %)
Roughage0.67 g(2 %)
Vitamin A224.02 mg(28,003 %)
Vitamin D0.56 μg(3 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.13 mg(9 %)
Folate27.46 μg(9 %)
Pantothenic acid1.18 mg(20 %)
Biotin10.81 μg(24 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C0.58 mg(1 %)
Potassium341.21 mg(9 %)
Calcium167.55 mg(17 %)
Magnesium68.33 mg(23 %)
Iron3.67 mg(24 %)
Iodine39.47 μg(20 %)
Zinc1.93 mg(24 %)
Saturated fatty acids13.39 g
Cholesterol296.36 mg
Author of this recipe:

Ingredients

for
8
Ingredients
¾ cup
½ cup
cream (48% fat)
1
Vanilla pod (split and seeds scraped)
1 cup
10
6 ounces
Dark chocolate (70% cocoa solids, roughly chopped)
For the caramel praline sauce
1 ¼ cups
¾ cup
1 tablespoon
1 teaspoon
0.333 cup
chopped Pecan
How healthy are the main ingredients?
sugar

Preparation steps

1.
Place the milk, cream and vanilla pod and seeds in a pan and heat almost to a boil. Remove the vanilla pod and discard.
2.
In a medium stainless steel bowl, whisk the sugar and egg yolks together until fluffy and pale yellow. Set aside.
3.
Place the chopped chocolate, in a medium stainless steel bowl, add 112ml| 1/2 cup of the scalded cream and stir until melted. Place the bowl over a pan of barely simmering water.
4.
Stirring constantly with a wooden spoon, add the remaining scalded cream to the whipped egg and sugar mixture in a heatproof bowl. Place over a pan of simmering (not boiling) water and cook until the custard becomes thick and creamy. Do not heat over 140ºF|60ºC. Once the custard is cooked, place the bowl over a cold water bath to cool. Gradually add the melted chocolate, stirring to blend.
5.
Place the cool the chocolate custard in an ice cream machine and mix according to manufacturer's instructions.
6.
For the caramel praline sauce: in a small pan, set over a low heat, combine the brown sugar, evaporated milk and butter. Cook, stirring constantly until the sauce is smooth and syrupy, about 5-7 minutes. Stir in the vanilla and pecans. Serve warm over the chocolate gelato.