Ice Milk with Chocolate Sauce
Ingredients
- For the ice milk
- ¼ l milk
- ¼ l Whipped cream
- 2 packets Vanilla sugar
- 80 grams sugar
- 1 pinch salt
- 4 fresh egg yolks
- 2 fresh eggs
- 30 grams Glucose syrup
- 4 Ice cream cone
- For the chocolate sauce
- 125 grams dark Couverture
- 40 grams Coconut oil
Preparation steps
For the ice milk: In a saucepan, bring the milk, cream, 30 grams (approximately 1 ounce) of sugar and the vanilla sugar to a boil, remove from the heat and let cool 10 minutes.
Ina heatproof bowl set over a pan of simmering water, whisk the yolks with the eggs and the remaining sugar until thick and creamy. Gradually whisk the hot vanilla milk into the egg yolk mixture and continue whisking until the very thick and creamy. Stir in the glucose syrup, remove from the heat and place over a bowl of ice water. Stir occasionally until chilled.
Pour into an ice cream maker and process according to manufacturer's directions. To serve, spoon into a cooled piping bag along with cold sweetened cream and pipe into ice cream cones. Work quickly, because the ice cream melts quickly.
For the chocolate sauce: Coarsely chop the chocolate and melt with the coconut oil in a heatproof bowl set over a pan of simmering water.
Cool slightly until the chocolate is thick but still liquid. Spoon over the ice at an angle, so that some of the chocolate runs down the sides of the ice. Work quickly and serve immediately.
