Chocolate Ice Cream With Caramel Crumbs And Sherry... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Mmmm...creamy, smooth and tastes like heaven! Basic recepie from Pierre Hermé. I thought to add some crunch so I made the caramel crumbs. Ingredients:
140 g dark chocolate |
3 egg yolks |
110 g sugar |
500 ml full fat milk |
3 tablespoon sugar |
1 tablespoon butter |
1 handful of almonds |
strawberry |
sherry |
1 tablespoon cane sugar |
Directions:
1. Chop chocolate. Whisk sugar with egg yolks, add milk and beat for 3 minutes.
2. Stir over medium heat until it is 85°C and gets thick. Do not cook it!
3. Pour it over chopped chocolate immediately. Mix well.
4. Beat over icy water for 3-4 minutes.
5. Prepare in an ice-cream maker according to directions.
6. Melt sugar, add butter and pour on a baking sheet, add almond on top and let it cool. Chop in a blender and add to the ice cream half time before it is ready.
7. For the strawberries melt cane sugar, add berries, and sherry, let it cook.
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