strawberry chocolate ice cream
ingredients :
200 ml cream
300 ml heavy milk
1/4 ts vanilla powder (or 1 vanilla bean)
3 egg yolks
3 tbsp honey
20 gram cacao nibs
30 gram cacao butter
350 - 400 gram strawberries, washed and roughly chopped

directions :
1. Pour the milk and cream into a saucepan, add the vanilla. Bring the mixture nearly to the boil and then take it off the heat and leave to infuse and cool for about 20 minutes. Stir occasionally to avoid a skin to form.
2. Whisk the yolks and honey until creamy, add the warm liquid while whisking, and pour the mixture back into the pan. Warm and stir the custard until it thickens and sticks to the back of a wooden spoon, this takes about 10 minutes.
3. Take the pan off the heat and pour the custard into a bowl. Cover and put into the fridge for about an hour.
4. Melt the cacao butter au bain marie, spread over a baking sheet and put it in the fridge. Once the butter hardened, break it into small pieces.
5. Roughly puree the strawberries. Once the custard cooled fold in 2/3 of the strawberry puree, the nibs and butter pieces. 
6. You can either freeze the ice cream in an ice-cream maker (follow the manufacturer's instructions) or in a freeze proof container. If you do the latter make sure you stir the ice cream every hour for at least the first couple of hours of freezing to avoid any ice crytals to form. I like the ice cream best straight from the maker!

psst ... add an extra yolk for heavier cream! add extra honey and some coconut blossom sugar on top of the cacao butter if you crave for more sweetness!

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