Vanilla and chocolate ice cream with chocolate glaze
With toppings you can experiment - add chopped nuts, chopped fruit, candied fruit, etc.
If you don't have silicone molds, you can use any suitable size molds.
If chocolate is not it features, or not enough, you can mass simply freeze. Either in tins or in the container.
The number of ingredients is obtained 6-8 servings.
Ingredients
- 200 ml cream 33-35%
- 250 g Mascarpone (or Almette)
- 3 eggs
- 150 g sugar
- 200 g chocolate
- 3 tsp. cocoa
- stick vanilla bean or 2 tsp vanilla sugar
Preparation
Melt the chocolate in a water bath.
Chocolate pour into molds.
Rotating the mold to distribute the chocolate on the walls (a bit of chocolate to leave for bottoms).
Put in the freezer for 30 minutes.
Whip the cream (whisk up until cream begins to thicken).
Mix the cream and mascarpone.
Separate whites from yolks (pre-egg wash with soap and water or soda).
Mix yolks with sugar.
Add the yolks to the cream with mascarpone, stir.
Proteins are whipped into foam.
Add in a creamy mass, mix gently.
Stick vanilla cut, remove the seeds.
The mass is divided into two parts.
In one add cocoa, stir.
In another add vanilla seeds and mix.
In tins with chocolate spread chocolate and vanilla a lot, filling them up to the middle (I filled half molds chocolate, half vanilla).
Put in the freezer for 30-40 minutes.
Then put the remaining mass (chocolate put vanilla and Vice versa), filling the mold to the top, leaving top 3-4 mm).
Put in the freezer for 30-40 minutes.
Then the mass pour the chocolate, smooth, place in the freezer for 5-6 hours.
The finished ice cream to remove from the molds and serve.
Bon appetit!
