Chocolate ice cream with crunchy topping

Chocolate ice cream with crunchy topping

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

Ingredients

7 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Melt the chocolate.

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

Make ice cream

4 fresh eggs
80 g sugar

Freeze

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

To serve,

40 g salted pretzels, crumbled
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How it's done

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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.

Freeze

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.

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