Chocolate Ice Cream

Instructions

1. 1

   To prepare the chocolate ice cream, first make the syrup. In a saucepan, pour 150 g of water and gradually add 350 g of sugar. Heat the mixture until it reaches 85°C; as soon as the first bubbles appear, you can turn off the heat. Pour it into a baking dish and let it cool.

2. 2

   At this point, weigh 270 g of syrup and transfer it to a larger saucepan. Add 510 g of whole milk and 60 g of egg yolks.

3. 3

   Add the powders. First, add 35 g of dark cocoa powder, then 5 g of carob flour. Turn on the heat and stir with a whisk. Heat the mixture and bring it to 60°C.

4. 4

   Now add 120 g of chopped chocolate, stir, and bring the mixture to 85°C. The mixture should be smooth and thick.

5. 5

   Transfer to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface. Let it cool and transfer to the refrigerator for at least 2 hours. When it is completely cold, remove the plastic wrap and transfer to the ice cream maker.

6. 6

   Turn on the machine and churn the ice cream until it reaches the desired consistency. The time varies depending on the machine used. Once the ice cream is ready, transfer it to bowls and decorate with chocolate shavings and cookies.