Ingredients
- 50 g of fried peanuts with honey
- 200 g dark chocolate topping
- 2 tbsp. of cocoa powder
- 180 g of sugar
- 500 g of cream
- 8 yolks
Preparation:
- Put the chopped peanuts and chocolate in the mixing jug.
- Grind at speed 10, 2 minutes.
- Lower the ingredients towards the center of the mixing jug and repeat the operation.
- Heat at speed 1, 40 degrees, 4 minutes.
- Incorporate the cocoa and sugar through the nozzle and continue heating at speed 1, 40 degrees, 2 minutes.
- Add the cream and the yolks without stopping the machine, slightly opening the mouth of the jug. Cook at speed 4, 90 degrees, 9 minutes.
- Remove from the mixing jug and place it in a container that can be tightly closed. Cover it with plastic wrap- touching the dough- so that it does not form a crust on the top.
- Cover the container when the mixture is cold and put it in the freezer.
- After 1 hour, recover the mixture and grind it at speed 8, 15 seconds.
- Repeat the operation about 4 times. In this way you will eliminate the ice cream crystals.
- Freeze completely.
- Take the ice cream out of the freezer a few minutes before consuming.
Tips…
- Substitute 80 g of sugar for 50 of invert sugar if you want to avoid the formation of crystals in the ice cream.
