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Maximum chocolate ice cream

Brian Lagerstrom · ♥ 6.9K likes · 254.7K views · 20 min video

Read about ice cream and gelato in the BrightCulinary Book

Maximum chocolate ice cream, from the video Makes 2
Timestamp
Ingredients
Method
Techniques
▶ 10:36
  • 500 g cream
  • 250 g whole milk
Heat the cream and whole milk to about 190F.
Cookies and cream with snickerdoodles
▶ 10:50
  • 100 g dark chocolate chips
  • 6 whole large egg yolks
Stir in the dark chocolate chips until melted and it resembles chocolate milk, then kill the heat and set the pot aside.
Maximum chocolate custard base
▶ 11:17
  • 80 g sugar
  • 30 g cocoa
  • salt
  • 10 g vanilla paste
Whisk the egg yolks with the sugar, cocoa, a pinch of salt and the vanilla paste until combined; the cocoa and eggs are very thick at first.
▶ 11:43
Temper by ladling in the hot chocolate milk, three or four ladlefuls, then pour in the rest.
▶ 12:08
Return the base to the saucepan over medium low heat and stir constantly with a spatula, never a wooden spoon or a whisk, which will not scrape the bottom.
Tempering and cooking the chocolate custard
▶ 12:20
At about 195F move it immediately to a bowl to stop the cooking.
▶ 12:34
Chill in the fridge 30 minutes, split between two clean pints and freeze 24 hours.
▶ 12:48
Spin the frozen pint in the Creami.
▶ 13:53
  • 200 g brownies
For the mix-in, chop cooled brownies into one inch cubes and freeze one hour so they stand up to the blade.
Tasting the chocolate and a brownie mix-in
▶ 14:06
  • 100 g brownie chunks
Top a pint that has been spun once and refirmed in the freezer for 20 to 30 minutes with the frozen brownie chunks and run the mix-in setting.