March 26, 2008

Chocolate Ice Cream with Caramel Crumbs and Sherry Strawberries

I have never made chocolate ice cream at home until yesterday. It is a dream. I used as basic the recepie from Pierre Hermé. I had the idea to add some crunchy caramel crumbs with almond and some hot sherry strawberries as garnish. Mmmm...creamy, smooth and tastes like heaven!

140 g dark chocolate
3 egg yolks
110 g sugar
500 ml full fat milk

3 tablespoon sugar

1 tablespoon butter
1 handful of almonds
1 tablespoon cane sugar

Chop chocolate. Whisk sugar with egg yolks, add milk and beat for 3 minutes.
Stir over medium heat until it is 85°C and gets thick. Do not cook it!

Pour it over chopped chocolate immediately. Mix well.
Beat over icy water for 3-4 minutes.
Prepare in an ice-cream maker according to directions.

Melt sugar, add butter and pour on a baking sheet, add almond on top and let it cool. Chop in a blender and add to the ice cream half time before it is ready.
For the strawberries melt cane sugar, add berries, and sherry, let it cook.

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