{"id":181646,"date":"2025-04-12T00:27:11","date_gmt":"2025-04-12T00:27:11","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/rich-chocolate-ice-cream-butter-and-brioche\/"},"modified":"2025-04-12T00:27:11","modified_gmt":"2025-04-12T00:27:11","slug":"rich-chocolate-ice-cream-butter-and-brioche","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=181646","title":{"rendered":"Rich Chocolate Ice Cream \u2014 Butter and Brioche"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>rich chocolate ice cream<\/em><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">granulated sugar \u2013 150 g (3\/4 cup)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">cocoa powder \u2013 50 g (1\/2 cup)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">skim milk powder \u2013 40 g (1\/3 cup)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">instant coffee powder \u2013 10 g (2 tablespoons)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">half a teaspoon of salt<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">egg yolks \u2013 100 g (about 5 large)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">heavy cream \u2013 480 ml (2 cups)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">whole milk \u2013 360 ml (1 \u00bd cups)\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Put the granulated sugar, cocoa powder, skim milk powder, instant coffee powder, and salt in a large, deep, and heavy saucepan. Add the yolks and give it a good whisk to break them up until they\u2019re as combined as they can get. Pour in the cream and milk, then set the pan over the stove. Whisk slowly, on low heat, until it reaches 70 C (158 F).\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">As soon as the mixture reaches temperature, slide it off the heat ever-so-slightly, so that only a bit of the pan touches, and continue to cook, whisking often, for 25 minutes. <em>Set a timer. Turn on music. Don\u2019t cheat.<\/em> We\u2019re aiming for good, slow, reduction here. Be sure to keep it as close as possible to a range of 70 \u2013 72 C (158 \u2013 162 F) for the entire time, positioning the pan on, off, and around the heat to control it, as needed.\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Once time is up, remove the pan. Set a fine-mesh sieve over a large bowl then stream the mixture through. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, then refrigerate until it comes down to 4 \u2013 6 C (39 \u2013 42 F) \u2013 at least 4 hours, but preferably, overnight.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">When you\u2019re ready to churn, put an ice cream container or loaf pan in the freezer. Transfer the chilled mixture to the machine and churn according to the manufacturer\u2019s instructions. Mine takes about 25 minutes, but it depends on your machine. It will be near doubled when done. Extract into the container, then freeze until firm, before serving.\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>rich chocolate ice cream granulated sugar \u2013 150 g (3\/4 cup) cocoa powder \u2013 50 g (1\/2 cup) skim milk powder \u2013 40 g (1\/3 cup) instant coffee powder \u2013 10 g (2 tablespoons) half a teaspoon of salt egg yolks \u2013 100 g (about 5 large) heavy cream \u2013 480 ml (2 cups) whole [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":181647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[17385,5886,10489,1458,428,523],"dealstore":[],"offerexpiration":[],"class_list":["post-181646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-brioche","tag-butter","tag-chocolate","tag-cream","tag-ice","tag-rich"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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