Chocolate-nut creamy ice cream
5 servings
360 minutes
The recipe is taken from Irina Chadeeva's book "Ice Cream". "One of the most delicious recipes! Praline is added to the chocolate creamy ice cream, and the glaze is the most common - butter and chocolate. Here I give a recipe without using dry milk and condensed milk, but you can choose any option from the section on creamy ice cream.
1
Make ice cream. For this, mix sugar and cocoa powder, gradually pour in milk. Add cream after dissolving praline in it. Heat the mixture to 60 °C while stirring constantly.
- Sugar: 160 g
- Cocoa powder: 20 g
- Whole milk (3.2%): 400 ml
- Cream 20% fat: 440 ml
- Praline (nut paste): 50 g
2
Dissolve agar in a small saucepan with water, stirring and heating until boiling. Boil for a minute until the granules are fully dissolved. Pour a little hot cream mixture into the agar, stir, and pour back.
- Agar-agar: 3 g
- Water: 100 ml
- Cream 20% fat: 440 ml
3
Mix well and cool, stirring constantly. After completely cooling, place in the refrigerator for 4 hours.
4
Roast the nuts, peel them, and chop them coarsely. Strain the ice cream mixture, pour it into the ice cream maker, and freeze for 40 minutes. At the end, add the chopped nuts.
- Nuts: 65 g
5
Scoop the soft ice cream into molds for popsicles, insert sticks, and send for hardening.
6
Prepare chocolate glaze. Melt the butter, add chocolate and stir until smooth and shiny. Pour the glaze into a narrow container for easier glazing. Dip the ice cream molds in warm water and remove the popsicle. Dip the ice cream in the glaze; if it's cold, it will freeze quickly and become matte.
- Butter: 200 g
- Chocolate: 135 g