Vanilla chocolate ice cream with chocolate coating

Vanilla chocolate ice cream with chocolate coating

Ingredients
200 ml of cream 33–35%
250 g Mascarpone (or Almette)
3 eggs
150 g sugar
200 g chocolate
3 tsp. cocoa
vanilla stick or 2 tsp. vanilla sugar


Cooking
Melt chocolate in a water bath.
Chocolate pour into molds.
Rotating the mold, distribute the chocolate on the walls (leave some chocolate for the bottoms).
Put in the freezer for 30 minutes.
Whip cream (beat until cream starts to thicken).
Mix the cream and mascarpone.
Separate the whites from the yolks (prewash the eggs with soap or soda).
Grind the yolks with sugar.
Add the yolks to the cream with mascarpone.
Mix.
Squirrels beat in foam.
Add to the creamy mass.
Mix gently.
Vanilla stick cut.
Take out the seeds.
Mass divided into two parts.
In one add cocoa.
Mix.
Add vanilla seeds to another.
Mix.
Put chocolate and vanilla mass in chocolate molds, filling them to the middle (I filled half the molds with chocolate mass, half vanilla).
Put in the freezer for 30-40 minutes.
Put the remaining mass (put vanilla on the chocolate and vice versa), filling the molds up to the top, leaving 3–4 mm on top).
Put in the freezer for 30-40 minutes.
On a lot of pour chocolate.
Flatten.
Put in the freezer for 5-6 hours.
Ready ice cream to remove from the molds.
Enjoy your meal!

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