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foodandbeerguy
6 egg yolks, 2-1/2 cups cream, 1/2 cup whole milk, 2/3 cup vanilla sugar, pinch of salt, 1/3 cup chocolate chips, 1/3 cup pistachios, 2 tablespoons espresso powder. In a pot heat cream, milk and half the sugar, beat yolks with the other half of sugar. When cream mixture just begins to simmer not boiling temper the yolks with the hot cream. Return the mixer to the pot and add the espresso powder and bring mixture a light simmer and simmer until it coats the back of a spoon. Place chocolate in a bowl that you’ll refrigerate the ice cream base in. Strain the base into the bowl on top of the chocolate and wait 5-10 minutes then whisk the base and chocolate together. I placed the bowl in an ice bath to lower the temperature then refrigerated the bowl for several hours preferably overnight. Then churn according to your ice cream maker.
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Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
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6 egg yolks, 2-1/2 cups cream, 1/2 cup whole milk, 2/3 cup vanilla sugar, pinch of salt, 1/3 cup chocolate chips, 1/3 cup pistachios, 2 tablespoons espresso powder. In a pot heat cream, milk and half the sugar, beat yolks with the other half of sugar. When cream mixture just begins to simmer not boiling temper the yolks with the hot cream. Return the mixer to the pot and add the espresso powder and bring mixture a light simmer and simmer until it coats the back of a spoon. Place chocolate in a bowl that you’ll refrigerate the ice cream base in. Strain the base into the bowl on top of the chocolate and wait 5-10 minutes then whisk the base and chocolate together. I placed the bowl in an ice bath to lower the temperature then refrigerated the bowl for several hours preferably overnight. Then churn according to your ice cream maker.