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Ivoire or Dulcey Ice Cream

Serves: Makes approximately 6 servings

Ingredients:

  • 500 grams whole milk
  • 120 grams IVOIRE 35% Chocolate or DULCEY 32% Chocolate
  • 100 grams granulated sugar
  • 80 grams egg yolks (about 3)
  • 1 tbsp. milk powder (optional)
  • 1 tbsp. honey (Acacia recommended)


Procedures:

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

Meanwhile, in a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy. When the milk mixture is just boiling, pour half of it over the egg and sugar mixture, whisking vigorously until smooth.

Pour the egg/milk mixture into the remaining milk, whisk and heat to reach 181°F. Do not let the mixture boil. Pour the milk over the IVOIRE 35% or DULCEY 32% chocolate.

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.

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

Store in the freezer. Before serving, place the ice cream in the refrigerator for 15-20 minutes to soften slightly. Scoop and serve topped with Valrhona’s Crunchy Pearls.

Without ice cream machine: Place the mixture into a metal container in the freezer and mix every 30 min. When it begins to freeze, blend it. Put it back in the freezer and blend it again when it is almost solid.

by Valrhona

 
 
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