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Vanilla ice cream with chocolate sauce

By August 30, 2018 ,

You can't beat good old vanilla ice cream, add the chocolate sauce and you have a little bit of extra indulgence. It's nice to spoil yourself every once in a while. The trick with the custard base is to let it sit in the fridge overnight as it produces a creamier finish. 
I've been making quite a few ice creams with the Magimix Gelato expert, naturally vanilla is one that ticks all the boxes for everyone. 

4 egg yolks
90g sugar
300ml cream
300ml full fat milk
1 vanilla pod, you can also use 10ml vanilla bean paste or 15ml vanilla extract instead if pods are difficult to get hold of

Split the pod in half, scoop out the seeds with a knife and place in with the milk and cream in a pan, add the pod as well
Heat the cream and milk until just before boiling point and turn off the heat
Whisk the sugar and egg yolks in a bowl until light and fluffy
Pour the cream, milk and vanilla pod mix slowly into the sugar and egg yolk whisking as you do
Pour the mix back into the pan and continue to whisk slowly on a low heat until it reaches 70c, keep it at 70c for at least 5 minutes which will pasteurise the custard

Allow to cool and place the in fridge overnight 
Turn the ice cream maker on for at least 5 minutes before using
Pour 35ml of the saline solution or neutral alcohol solution into the main bowl before placing the removable bowl in, fix in the paddle
Next strain the custard into a jug using a fine mesh sieve
Turn on the ice cream function and pour in the infused custard
The mixture will take about 35 minutes to churn

Chocolate sauce
100g 54% chocolate beads
30ml double cream 

Heat the chocolate and cream together in a pan on a low heat until the chocolate has melted
Allow to cool slightly and then drizzle over the ice cream

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