Chocolate Ice Cream
with Nougatine!

Chocolate Lover?

Well then, I think you might like this chocolate ice cream recipe. I've added some almond nougatine to give it a little crunch.
You can leave out the nougatine if you prefer ice cream without the crunch (but honestly you really should try it).

Bestseller!

They just can't get enough of this ice cream. I've made this chocolate ice cream recipe countless times and they still keep asking for more, I can hardly keep up with the demand!
Watch out! Your family and friends could get hooked on this creamy and crunchy chocolate ice cream recipe.
If you're a true chocolate enthusiast you might want to check out Dessert University for literally hundreds of delicious dessert recipes, including lots of yummy chocolate treats.

Ingredients:

Almost 3 oz (80 grams) blanched and chopped almonds
2½ oz (75 grams) sugar
2 oz (60 grams) butter
1½ tablespoons (25 grams) glucose syrup

Method:

Chop the almonds very finely (or use a blender). Combine the sugar, butter and glucose syrup in a saucepan over medium heat. Do not stir the mixture too much at this point, when the ingredients have melted add the almonds and stir thoroughly.
Spread the mixture on to a baking sheet in a thin layer and bake in a preheated oven at 400˚F (200˚C) until golden brown. (About 10 minutes or so).
Remove from the oven and leave to cool. When cooled break into smaller pieces and crush them. You can use a rolling pin for this.
Keep in an airtight container until you need them.

Chocolate ice cream recipe: 4-6 servings

Ingredients:

3 egg whites
5½ oz (160 grams) sugar
10½ oz (300 grams) light chocolate (40%)
1½ oz (40 grams) glucose syrup
2 cups (500 ml) heavy (double) cream
3½ oz (100 grams) nougatine (optional)

Method:

Use cold egg whites and a cold bowl, whisk them semi-solid with an electric whisk. Add the sugar a little at a time while whisking the egg whites. Prepare a bain-marie (double boiler). The water temperature should be about 140˚F (60˚C). Whisk the egg whites over the water until stiff, add the glucose syrup and remove the bowl from the water. Now whisk the egg whites until they are cool.
Chop the chocolate and melt it very carefully over a double boiler.
Whip the cream lightly (until it forms soft peaks). Remove the chocolate from the heat and fold in a little of the whipped cream. Add the egg whites and finely fold in the rest of the whipped cream.

Crush the nougatine and fold into the ice cream. Transfer the mixture to a suitable container and freeze for at least 5 hours.

You can use dark chocolate if you prefer, add 8½ oz (240 grams) dark chocolate with 66% cacao instead of the light chocolate.

You really don't need the nougatine for this recipe, but it does add extra taste and crunch to it. And don't just use the nougatine for this chocolate ice cream recipe, add some to a sorbet dessert! Use it for toppings on a wide variety of frozen treats.