Ingredients
- 50 g honey fried peanuts
- 200 g dark chocolate couverture
- 2 tbsp cocoa powder
- 180 g sugar
- 500 g cream
- 8 egg yolks
Preparation:
- Put the peanuts and the chocolate -chopped- in the mixing jar.
- Blend on speed 10 for 2 minutes.
- Lower the ingredients towards the centre of the jar and repeat the operation.
- Select “sauce”, speed 2, 65 degrees, 3 minutes.
- Add the cocoa and sugar through the nozzle and select “sauce”, speed 1, 65 degrees, 2 minutes.
- Add the cream and egg yolks without stopping the machine, opening the nozzle slightly. Cook on speed 4, 90 degrees, 9 minutes.
- Remove from the mixing jar and place in a container that can be hermetically sealed. Cover with cling film – touching the dough – so that a crust does not form on the top.
- Cover the container when the mixture is cold and put it in the freezer.
- After 1 hour, recover the mixture and blend it on speed 8, 15 seconds.
- Repeat the operation about 4 times. This will remove the crystals from the ice cream.
- Leave to freeze completely.
- Take the ice cream out of the freezer shortly before eating.
Tips…
- Replace 80 g of sugar with 50 g of invert sugar if you want to avoid the formation of crystals in the ice cream.
