Chocolate ice cream

Chocolate ice cream with caramelized nuts

Who doesn't love a creamy ice cream bursting with flavors and textures? This chocolate ice cream recipe, enriched with caramelized nuts, is truly a delight that will tantalize your senses. Made at home, the ice cream becomes a personalized treat, filled with love and attention to detail. Whether you serve it on warm summer days or as an elegant dessert at a special dinner, this recipe will bring a smile to your face. Plus, it's a simple yet impressive recipe that will have even the most discerning foodies asking for more.

Total preparation time: 1 hour 30 minutes (including freezing time)
Number of servings: 6

Ingredients:
- 100 g dark chocolate (minimum 70% cocoa for an intense flavor)
- 5 fresh egg yolks
- 20 g butter (high quality, for added creaminess)
- 300 ml + 3 tablespoons heavy cream (use cream with over 30% fat content for an airy texture)
- 2 tablespoons cognac (optional, but recommended for added flavor)
- 100 g sugar (for caramelizing)
- 100 g walnut halves (for a delicious crunch)
- 4 tablespoons water (for caramel)

Preparation:
1. Preparing the caramelized nuts: Start by preheating the oven to 180°C. Place the walnut halves on a baking tray and roast for 8-10 minutes until golden and fragrant. This step helps enhance the flavors. Once roasted, let the nuts cool completely.

2. Caramelizing the sugar: In a saucepan, add the 100 g of sugar and the 4 tablespoons of water. Boil over medium heat, stirring gently, until the sugar dissolves and turns into a golden caramel syrup. Then, add the roasted nuts, mix well to coat them in caramel, and pour the mixture onto a buttered plate. Let it cool completely, then break the caramelized nuts into small pieces.

3. Preparing the ice cream base: In a bowl, whisk the egg yolks with 100 g of sugar (reserved from the above ingredients) until they turn a light cream color. In a separate saucepan, melt the chocolate together with the 20 g of butter and the 3 tablespoons of heavy cream. Once melted, let the mixture cool slightly.

4. Mixing the ingredients: In another saucepan, add 100 ml of water and the remaining sugar (from the 300 ml) and boil for 5 minutes. Let it cool. Gradually pour the sugar syrup over the egg yolk mixture, stirring continuously. Then, transfer the mixture to a double boiler and whisk constantly until it thickens and doubles in volume. A hand mixer can be used for a uniform consistency.

5. Finalizing the mixture: Once the ice cream base has cooled, gradually add the melted chocolate and cognac (if using). Mix well to combine the flavors. Finally, gently fold in the whipped cream using a spatula to keep the air in the mixture.

6. Assembling the ice cream: Line a loaf pan with plastic wrap. Sprinkle the caramelized nuts at the bottom of the pan, then carefully pour the ice cream mixture. Cover with plastic wrap and place the pan in the freezer. Let it sit for at least 4-6 hours or until the ice cream is completely frozen.

7. Serving: When you're ready to serve, take the ice cream out of the freezer and let it sit for a few minutes at room temperature to soften slightly. You can serve it plain or with warm chocolate sauce, fresh fruit, or crunchy cookies.

Helpful tips:
- Make sure all ingredients are at room temperature before you start preparing. This helps achieve a uniform texture.
- If you don't have cognac, you can use another flavored alcohol or omit this ingredient completely.
- To make this recipe even more interesting, you can add a few drops of vanilla extract or a handful of milk or white chocolate along with the dark chocolate.
- Instead of nuts, you can use hazelnuts or caramelized almonds for a variation to explore different textures and flavors.

Nutritional benefits:
This chocolate ice cream is rich in antioxidants from chocolate, which are beneficial for heart health. The nuts add protein and healthy fats, contributing to a feeling of fullness. However, it's important to enjoy this dessert in moderation, considering the sugar and fat content.

Frequently asked questions:
1. Can I substitute the egg yolks? Yes, you can use pasteurized eggs or an egg substitute for an egg-free version.
2. Why is it important not to add hot chocolate to the egg yolk mixture? Adding hot chocolate can coagulate the yolks, resulting in an unpleasant texture.
3. How can I keep the ice cream longer? It is recommended to store it in an airtight container to prevent ice crystals from forming.

This chocolate ice cream with caramelized nuts is not just a simple dessert; it's a culinary experience that blends tradition with innovation. Each spoonful is an explosion of flavor that will take you on an unforgettable journey of tastes. Enjoy it with friends and family and cherish every moment spent together around this delicious homemade ice cream!