Ingredients
- 1 egg yolk
- 400ml milk
- 75g white sugar
- 30g inverted sugar syrup
- 50g mascarpone
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- 180ml heavy cream/whipping cream
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- 100g milk chocolate, black chocolate
Instructions
- Making the chocolate flakes
- 1. In a heat-safe bowl, add chocolate (100g) and microwave for 1 minute at 600W. Mix to melt the chocolate. Microwave another 10 seconds if the chocolate is not melted yet. Repeat until melt completely.
- 2. Spread melted chocolate over the parchment paper thinly and put it freezer until firm. Let it leave until ice cream is ready.
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- Making the ice cream
- 3. In a bowl add egg yolk. Pour the milk little by little, and mix. Add sugar and mix. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
- 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and mascaporpone. Mix well to melt competely. Let it cool down completely in the water bath.
- 5. Once the milk mixture is cooled completely, add heavy cream. Mix well.
- 6. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case, you should let it run until the mixture turns thick and creamy.
- 7. Bring out the chocolate from the freezer and crush them to even smaller pieces. Transfer the ice cream to a storage container, adding the chocolate flakes in. Mix them together. Chill until it has set!
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