S´more Ice Cream

Instructions

Make chocolate ice cream.

1. In a large pot add the milk along with the crème fraîche, half of sugar and inverted sugar. Place in medium heat and cook until it begins to smoke without getting to boil.
2. Meanwhile, in a medium bowl whisk the yolks together with the remaining sugar and salt. Mix to homogenize the mixture.
3. Once the cream mixture has taken temperature, remove from the heat. Ladle a small amount onto the bowl of the yolks and whisk quickly. This process is called tempering and serves to transmit the heat gently, and gradually, to the yolks and prevent them from clotting.
4. Gradually add the remaining cream mixture, always beating at the same time, until it is completely incorporated into the yolks.
5. Pour into the pot, place over medium heat and, while stirring constantly, cook until it reaches 176º-185º F. We will notice that the mixture thickens slightly and when introducing a wooden spoon we will observe that the mixture creates a layer on the spoon called nappe.
6. Remove from the heat.
7. Add mascarpone cheese and mix until fully integrated. Pour melted chocolate and mix again until combined.
8. Pour into an airtight container and let cool completely at room temperature.
9. Once cooled, cover with film or with its own lid and place in the refrigerator overnight.

Make the ice cream.

1. Pour the mixture into an ice cream maker and churn for 15-20 minutes, the ice cream base must be firm.
2. Once the ice cream is ready, pour it in an airtight container or a loaf pan cover with film and freeze a minimum of 6 hours or until the following day.
   KA ice cream maker from Claudia & Julia (affiliated)

Make ice cream cones.

1. Melt chocolate 70%. We can do it in a water-bath or in small batches in the microwave.
2. Dip the top of the ice cream cone to cover it with chocolate. Drain the excess.
3. Sprinkle with crushed cookies and let it harden for a few minutes. We can speed up the process if we refrigerate them.

Make the meringue.

1. In a saucepan pour the water together with the sugar to make the syrup. Place over medium heat.
2. Cook until a syrup begins to form and the temperature reaches 244ºF (118ºC). It would be useful to use a digital thermometer to guide us.
3. While doing this step, whisk egg whites until get soft peaks.
4.  Remove the syrup from the heat and pour over the meringue in a fine and continuous thread while we continue beating. We will obtain a very firm and brilliant meringue.
5. Set aside.

Serve the ice cream.

1. Before serving the ice cream, leave it for 5 minutes at room temperature.
2. Serve one or two scoops of ice cream on the cones with an ice cream spoon.
3. Decorate with meringue on the surface and burn with a torch. We must work quickly to prevent the ice cream from melting.
4. Serve with chocolate sauce if desired.
   

   Kitchen Craft torch from Claudia & Julia  (affiliated)

Notes

• If you do not want to prepare invert sugar, you can replace it with honey, which is also a type of invert sugar. But you must keep in mind that this ingredient will bring flavor.
• If we don't have a digital thermometer, we can make the syrup until we get a strand. How will we know when the syrup is at this point? Moisten your fingers in cold water,  take a small amount of syrup with two fingers and, when separating them, a thin strand should be obtained. This is the exact point for our syrup.
• Crème fraîche can be replaced with cream. Remember that it is important that it is high in fat.
• Ice cream can be served in cones, bowls or even between cookies.
  

Archivado en

• Black Chocolate
• Meringue