INGREDIENTS
| 550g | 19.04 oz | Whole milk |
| 250g | 8.81 oz | Heavy cream 35% |
| 150g | 5.3 oz | Egg yolks |
| 80g | 2.8 oz | Sugar |
| 1.5g | 0.05 oz | Salt |
| 5g | 0.17 oz | Gelatin sheets |
CHOCOLATE SELECTION (CHOOSE ONE)
| 270g | 9.52 oz | Dark Chocolate Peru 62% |
| 310g | 10.93 oz | Dark Chocolate Growers Choice 58% |
| 280g | 9.87 oz | Dark Chocolate Ecuador 56% |
METHOD
Soak the sheets of gelatin in cold water for about 20 minutes. For the Crème Anglaise: put the milk and cream to boil in a saucepan. In a separate bowl, mix together the yolks, sugar and salt. Gently whisk to form a paste. When the milk/cream is boiled, pour 1/3 of the liquid over the yolks, whisking constantly. Put the mixture back to the bowl, stirring constantly. Put back to heat and cook at 179.6°F (82°C). Sieve the liquid to remove any lumps. Dissolve the gelatin in this hot liquid. Melt the chocolate and make a ganache with the Crème Anglaise. Finally, use a hand blender to smooth. Keep in the refrigerator for 24 hours. With an ice cream machine, blend the mixture until obtaining the right texture. Place in a container and freeze until needed.
Makes 33.8oz approximately
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