6 Serves
295 Mins
Warm the heavy cream and sugar in a saucepan until the sugar dissolves and the cream is steaming but not boiling.
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GreekVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
152 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
429 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
91 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
1 g / 28 gSugar
33 g / 50 gSaturated Fat
25 g / 20 gCholesterol
857 mg / 300 mgCaffeine
10 mgNet Carbs
37 gAlcohol
0 g
Whisk the egg yolks in a bowl, then gradually add the warm cream while whisking continuously to temper the yolks.
Return the custard to the saucepan and cook over low heat, stirring with a wooden spoon, until it thickens enough to coat the spoon.
Take the custard off the heat, stir in the chocolate until melted, and cool the mixture until no longer warm.
Cover and chill the chocolate base thoroughly before churning; do not put the warm custard directly into the machine.
Churn the cold base in the ice cream machine until it reaches a soft-serve consistency, then serve or freeze until scoopable.
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Norwegian