It’s the middle of summer, your blog’s name is Casserole&Chocolat(e) and there is no chocolate ice cream recipe on it!!
Are you kidding me???
No time to waste! Let’s catch up and make a delicious no egg chocolate ice cream!
It’s unbelievable to have missed such a recipe!! And even more when you see how easy the recipe is, ready in just 5 minutes, for an amazing result!!
I took the opportunity to try the Empreinte 68 chocolate (understand 68% cocoa) that I recieved from Cemoi (a company that I met at the “Salon de la Patisserie” in Paris).
So, you know me, I couldn’t wait for the no egg chocolate ice cream to be ready and I tasted the chocolate itself!! Just to make sure I was using a good chocolate of course… You wouldn’t expect less of me!! And I need to be carefull with my ingredients!! 😉 Just like that, I love it… I can’t wait to grab a scoop or two of my chocolate ice cream!
So this ice cream… The preparation won’t take more than 5 minutes as I already mentionned. Then you will have to let it cool down in your fridge and then put it in your ice cream machine. Really super simple!!
If you don’t have an ice cream machine but a Thermomix, freeze the preparation in ice cube molds and you’ll mix them just a few minutes before serving.
I used glucose syrup again, as I did in my melon sorbet recipe, to make sure to have a smooth and very nice texture.
You can easily imagine that since the recipe is now online, it has been qualified by my jury of great experts (my uncompromising children, like Mum, when it’s a matter of chocolate) : sooooo delish!!!!
(This shape was made with a piping bag and 8 teeth star nozzle).
My Affinity sauce pan by De Buyer (because it has a thick bottom),
A good whisk
And an ice cream maker.
Thre you go!! All set!
The recipe, Chef!
No Egg Chocolate Ice Cream
- 250 g milk
- 250 g liquid cream 30% fat
- 150 g chocolate
- 30 g sugar
- 25 g glucose syrup
Boil the milk, cream, sugar and glucose syrup.
Once it boils, remove from the stove and pour on the chocolate.
After 2 minutes, mix (the chocolate will have melted).
Place a cling film on the surface and set aside in your fridge.
Once it's cold, pour in your ice cream machine.
Pour renforcer la force du chocolat, vous pouvez prendre 130 g de chocolat et 20 g de cacao.