6 Serves
86 Mins
In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until it reaches a gentle simmer, stirring constantly.
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AustrianVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
201 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
335 mg / 4,700 mgSodium
273 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
0 g / 28 gSugar
36 g / 50 gSaturated Fat
18 g / 20 gCholesterol
814 mg / 300 mgCaffeine
35 mgNet Carbs
50 gAlcohol
0 g
Remove the saucepan from the heat. Whisk in the cocoa powder until smooth, then add the semi-sweet chocolate chips, stirring until completely melted and incorporated.
In a separate bowl, lightly beat the egg yolks. Gradually temper the yolks by slowly whisking in a ladleful of the warm chocolate mixture, then pour the tempered yolk mixture back into the saucepan.
Cook the mixture over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon and reaches 82°C on a kitchen thermometer.
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla and sea salt. Cover the surface directly with plastic wrap and refrigerate until thoroughly chilled, about 60 minutes.
Pour the chilled base into an ice cream maker and process according to the manufacturer's instructions. Transfer to a container and freeze for an additional 20-30 minutes before serving.
9
g43
g31
g
Malaysian
American