DOUBLE CHOCOLATE STRACCIATELLA ICECREAM

                                                  

It remains in the series ice. It's summer and the sun seems to be here to stay so you must enjoy as we can. A little ice cream is welcome ...

INGREDIENTS

• 50 ml whole milk
• 75 g of powdered sugar
• 4 egg yolks
• 225 g white chocolate
• 1 vanilla pod
• 60 g of dark chocolate pastry

 DIRECTION

• Split the vanilla pod and scrape the seeds to recover. 
• Boil the milk with the vanilla pod and vanilla seeds in it. 
• Infuse a little off the heat (about 15 minutes).
• In a bowl, beat egg yolks and sugar until the mixture whitens.
• Then pour over the hot milk rid of the vanilla pod. 
• Mix well, then turn the mixture into the pan.
• Make heat over low heat, stirring constantly with a wooden spoon. 
• Cooking is complete when the cream coats the spoon.
• Then add the chopped white chocolate, stir until completely melted. Cool completely.
• When the cream is cold, put it in the bowl of the ice cream maker and freeze for 20 to 30 minutes.
• If you do not have an ice cream maker whip your cream very cold to the robot for 15 to 20 minutes, it should not flake. I used this method before acquiring my maker, it works.
• While the machine turbine, reduce chips 60 g dark chocolate.
• And stir in the cream, then I added the ice in the ice cream was being worked. 
• You can also incorporate after "turbine".
• Pour the ice cream in an ice tray, shot the surface with parchment paper and set aside in freezer until use. 
• I advise you to freeze the minimum 2h after turbine before eating. In this way it will be well taken.