4.9 oz (140 g) dark chocolate

13.5 oz (400 ml) of whole milk

10.1 oz (300 ml) cream

½ teaspoon vanilla extract

2.6 oz (75 g) of fresh leaves and stems of mint

4 egg yolks

4.9 oz (140 g) sugar



1.Place the chocolate in a plastic bag and then into the freezer for at least 30 minutes. Remove the chocolate from the freezer; mash the rolling pin in order to break it into pieces inside the bag.

2.Place the milk, cream and vanilla extract in the sauce pan. Stir occasionally and heat the mixture on medium heat until it begins to boil. Then add the mint leaves and stalks, cover with a lid and let it stand for 15 minutes.

3.Squeeze the liquid and press the mint to give its maximum. Then remove the leaves and stems of mint.

4.Whisk the egg yolks and sugar for about 5 minutes with a mixer, until the mixture becomes thick and light. Then place the cream with mint in the clean container and cook it until it boils.

5.Pour half of the mixture with mint on the other mixture over the eggs and sugar

Return the entire mixture into the pan with the cream of mint and cook over on a very low heat until the mixture thickens (about 3, 4 minutes).

Strain the mixture into a bowl, and then allow to cool, being careful not to create a crust on the surface.

6.Place the mixture in the freezer for 2 to 3 hours

Add chocolate chips before you freeze. Then thoroughly mix in order not to create ice crystals, add the chocolate and then freeze it. When it is little melted, serve in the bowls or cones.

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