Chocolate ice cream with Caramélia milk chocolate
350 ml whole milk
250 ml heavy cream
180 g Caramélia milk from Valrhona, chopped
4 egg yolks
120 g sugar
In a sauce pan bring milk and cream to boiling point. Add the chocolate and stir until melted. In a bowl whisk together egg yolks and sugar until light and fluffy. Quickly pour the chocolate milk over the eggs while whisking all the time. Return the ice cream mixture to the sauce pan and heat to 83 degrees Celcius while stirring constantly. Then cool down the sauce pan (and the ice cream) in a water bath in the kitchen sink. Cool down the ice cream mixture completely. Churn in the ice cream machine.