Vanilla-Chocolate Ice Cream in Chocolate Glaze
A stunning dessert! You can use candied fruits, finely chopped fruit, crushed nuts, and more as additions. Any other containers of a suitable size can be used instead of silicone molds. If you are unable to melt the chocolate or if there is not enough of it, the mixture can simply be frozen.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cream 33-35% 200 ml
- mascarpone 250 g
- eggs 3
- sugar 150 g
- chocolate 200 g
- cocoa 3 tsp
- vanilla bean or 2 tsp vanilla sugar
Instructions
Step 1 of 15
Melt the chocolate in a water bath.
Step 2 of 15
Pour the chocolate into the molds. Distribute it along the walls by rotating the mold (leave a little for the bottoms). Place in the freezer for 30 minutes.
Step 3 of 15
Whip the cream until thickened.
Step 4 of 15
Combine the mascarpone and whipped cream.
Step 5 of 15
Separate the egg whites and yolks (wash the eggs with baking soda or soap beforehand). Rub the yolks together with the sugar.
Step 6 of 15
Add the yolk mixture to the cream and mascarpone mixture. Mix.
Step 7 of 15
Whip the egg whites until foamy.
Step 8 of 15
Gently fold the egg whites into the cream mixture.
Step 9 of 15
Cut the vanilla bean and remove the seeds.
Step 10 of 15
Divide the total mixture into two parts. Add cocoa to one part and mix.
Step 11 of 15
Add vanilla seeds to the other part and mix.
Step 12 of 15
Fill the molds with chocolate halfway with the vanilla and chocolate mixtures (you can fill half of the molds with one type of mixture and the other half with another). Place in the freezer for 30–40 minutes.
Step 13 of 15
Add the remaining mixture (place vanilla on the chocolate layer and vice versa), filling the molds almost to the top, leaving 3–4 mm). Place in the freezer for 30–40 minutes.
Step 14 of 15
Pour chocolate on top. Level the surface. Leave in the freezer for 5–6 hours.
Step 15 of 15
Remove the finished ice cream from the molds.