Chocolate Praline Ice Cream
A chocolate ice cream with almond praline and a crisp texture.
Ingredients
Praline (prepared according to the recipe on page 51 of this book)
100 g (3.5 oz)
Dark chocolate (melted and cooled)
180 g (6 oz)
Milk
450 ml
Egg yolks
5
Granulated sugar
125 g (4 oz)
Double cream (lightly whipped)
300 ml
Instructions
1
Prepare the ingredients
Prepare the praline according to the recipe on page 51 of this book and set aside. Melt the chocolate (see page 33), let it cool, and set aside.
2
Make the custard base
Bring the milk to a boil and immediately remove from heat. Whisk the egg yolks with the sugar in a bowl until the mixture is thick and pale. Then gradually whisk in the hot milk.
3
Cook the custard until thick
Return the mixture from step 2 to the pan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (a line drawn with your finger across the spoon will hold). Do not let it boil, or it will curdle.
4
Combine and freeze
Stir the chocolate into the custard and strain into another bowl. Chill, then once the temperature has dropped, fold in the whipped cream. Churn the mixture in an ice cream maker, or pour it into the freezer's quick-freeze tray and freeze until set, about 3 hours. Before the ice cream is fully frozen, fold in the praline and return it to the freezer.
