Chocolate Ice Cream

recette glace au chocolat

Ingredients for 1 litre of ice cream

180 g Villars Fusion chocolate

640 ml whole milk

28 g skimmed milk powder

40 g granulated sugar

32 g inverted sugar (or honey)

60 g glucose syrup

200 ml full cream

Preparation time: 45 mins

Churning time: 45 mins

Refrigeration time: at least 12 hours



Whisk the milk and powdered milk together in a saucepan. Heat over a high heat to dissolve the powder, then stir in the granulated sugar, inverted sugar and glucose. Once the mixture reaches 70°C, add the cream and boil at 85°C while stirring continuously. Remove from the heat. Break the chocolate into small pieces, add it to the saucepan and melt. Blend the mixture using a hand-held blender to ensure it is smooth. Pour into a metal bowl. Place cling film over the liquid so it is touching it, then use a second piece of cling film to cover the bowl. Chill in the refrigerator for at least 12 hours.

Remove the cling film and stir the mixture. Pour into an ice cream maker and churn until you have ice cream. Store in the freezer at -20°C.

If you do not have an ice cream maker: pour the mixture into a metal container and place in the freezer.

When the mixture begins to thicken, stir it with a spatula until it becomes creamy, then return it to the freezer. Repeat at least three or four times until frozen.