Chocolate ice cream with crunchy topping

Chocolate ice cream with crunchy topping

Total: 4 hr 25 Min. | Active: 25 Min.
Nutritional value / dl: 385 kcal
, Fat: 29 g
, Carbohydrate: 24 g
, Protein: 7 g


7 dl


The original recipe with guaranteed success is for 7 dl. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Melt the chocolate.

5dl single cream
50g dark chocolate (64% cocoa), finely chopped

Make ice cream

4 fresh eggs
80g sugar


50g dark chocolate (approx. 64% cocoa), roughly chopped

To serve,

40g salted pretzels, crumbled
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How it's done

Melt the chocolate.

Heat the cream, remove the pan from the heat, add the chocolate, melt.

Make ice cream

Mix the eggs and sugar together well in a bowl. Add chocolate while stirring, return everything to the pan and, over a medium heat, bring to just below boiling point, stirring constantly. Remove the pan from the hob, continue to stir for about another 2 mins. Pour the cream through a sieve into a stainless steel bowl, leave to cool.


Cover and freeze the mixture for approx. 3 hrs., stirring 3 times. Stir in the chocolate and freeze for approx. 1 hour.

To serve,

shape the ice cream into balls and sprinkle with pretzel crumbs.

Good to know
Note: Quicker method: Cool the cooked chocolate mixture and freeze in an ice cream maker as per the instructions, Mix in the chopped chocolate approx. 15 minutes before the end.
Prepare: Prepare the ice cream approx. 1 week in advance. Transfer to the fridge approx. 15 mins. prior to serving.


Shaping scoops of ice cream

Shaping scoops of ice cream

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