IVOIRE OR DULCEY ICE CREAM

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring the milk, honey and 50 grams of the sugar to a simmer.

Step 2

Meanwhile, in a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy.

Step 3

When the milk mixture is just boiling, pour half of it over the egg and sugar mixture, whisking vigorously until smooth.

Step 4

Pour the egg/milk mixture into the remaining milk, whisk and heat to reach 181°F (83ºC). Do not let the mixture boil.

Step 5

Pour the milk over the IVOIRE 35% or DULCEY 32% chocolate.

Step 6

Blend in a food processor to get a homogeneous mixture. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight.

Step 7

After the mixture has chilled, place in an ice cream machine and use as directed.

Step 8

Store in the freezer. Before serving, place the ice cream in the refrigerator for 15-20 minutes to soften slightly.

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