Chocolate ice cream recipe with peanut brittle, submitted by Raquel
1. In a saucepan, combine 1 can of sweetened condensed milk, 1 and 1/4 cups of milk, and 3 egg yolks. Cook over very low heat, stirring constantly, for about 15 minutes.
Ingredients · Servings 12
- 1 can of condensed milk (395 g)
- 1 and 1/4 cups of milk (300 ml)
- 3 adorable
- 2 cups (250 g) of chopped semi-sweet chocolate
- 1 carton of heavy cream (200 g)
- 3 eggs
- 2 tablespoons of sugar (25 g)
- 1 cup (tea) of chopped peanut brittle (120 g)
Method · 30 min
- In a saucepan, combine 1 can of sweetened condensed milk, 1 1/4 cups of milk, and 3 egg yolks. Cook over very low heat, stirring constantly, for about 15 minutes.
- Turn off the heat and add 2 cups of chopped semi-sweet chocolate.
- Mix well until the chocolate melts, add 1 carton of heavy cream and let cool.
- Place 3 egg whites in a mixer and beat until soft peaks form.
- Add 2 tablespoons of sugar and beat a little more.
- Turn off the mixer and gently fold into the cooled chocolate cream.
- Transfer the mixture to a loaf pan lined with plastic wrap, sprinkle with 1 cup of chopped peanut brittle, and freeze for about 4 hours.
- 2. Turn off the heat and add 2 cups of chopped semi-sweet chocolate.
- 3. Mix well until the chocolate melts, add 1 carton of heavy cream and let cool.
- 4. Place 3 egg whites in a mixer and beat until soft peaks form.
- 5. Add 2 tablespoons of sugar and beat a little more.
- 6. Turn off the mixer and gently fold into the cooled chocolate cream.
- 7. Transfer the mixture to a loaf pan lined with plastic wrap, sprinkle with 1 cup of chopped peanut brittle, and freeze for about 4 hours.
