Chocolate Truffle Ice Cream
Rich in fats from cream, hazelnuts, and chocolate, it satisfies even with a small portion. The flavor is dense, chocolatey, and closer to a candy truffle than to regular sweet ice cream.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (220 g). Mix milk (460 g), 20% cream (190 g), dry milk (45 g), finished condensed milk (220 g), and ice cream stabilizer (6 g) until smooth.
Heat the mixture to 85 °C and thoroughly blend with an immersion blender. Quickly cool the base to 30-35 °C, cover with plastic wrap in contact, and let it rest in the refrigerator for 4-6 hours.
Melt 85% chocolate (40 g), mix it with hazelnut urbech (60 g), and incorporate it into the cooled base. Blend again, pour into molds, and freeze for 6-8 hours at -18 °C.
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