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Ingredientes
- 2/3 c. sugar
- 2 c. light cream
- 3 1/2 ounce. bittersweet chocolate
- 1 1/2 ounce. unsweetened cocoa
- 2 tbsp. sugar
- 2 teaspoon water
Direcciones
- Whisk the egg yolks in a large bowl, gradually adding the 2/3 c. sugar. Continue beating till the mix is creamy and pale yellow. Bring the light cream to a boil in a saucepan and remove from the heat. Gradually pour the cream into the egg yolk mix, whisking all the while to prevent curdling of the egg yolks.
- Heat the bittersweet chocolate in a heavy saucepan and stir till smooth. Pour into the custard mix and add in the cocoa. Whisk to combine well. Return the mix to the heavy saucepan and cook over medium heat till the custard coats the back of a wooden spoon. Don't boil.
- Combine the 2 Tbsp. sugar with 2 tsp. of water in a small saucepan. Cook over medium - high heat till the mix forms a golden caramel. Don't stir the sugar mix while it cooks, or possibly it may crystallize. Be careful not to burn the caramel. Pour the caramel into the chocolate custard and whisk well to incorporate. Pour the custard into a large bowl and allow to cold to room temperature. Place in the refrigerator for at least 1 hour. Then place in an ice cream maker and process according to the instructions for your machine or possibly freezer model.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 277 | |
| Calories from Fat 161 | 58% |
| Total Fat 18.61g | 23% |
| Saturated Fat 11.23g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 27mg | 1% |
| Potassium 177mg | 5% |
| Total Carbs 28.9g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 20.0g | 13% |
| Protein 4.28g | 7% |
