Summer berry sundae
Recipe
Chocolate ice cream base
Ingredients | Preparation |
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Bring to the boil. |
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Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar. Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds. |
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Chop the chocolate up into small pieces. When the ice cream mixture comes of. |
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When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream. |
Strain through a fine chinois and cool down immediately. |