- Caster sugar 126 g
- Egg yolk 70 g
- Cream 35% 86 g
- Milk powder 40 g
- Inverted sugar 40 g
- Stabilizer 5 g
- Whole milk 553 g
- Coffee extract 10 g
- Temptation 64 Belgian dark couverture chocolate 40 g
- Cocoa powder 30 g
- Heat the milk to dissolve the dry ingredients.
- Add the dark chocolate and egg yolk.
- Allow to cool before proceeding with the ice cream machine.
- Recipe suitable for use in a Pacojet or soft ice cream machine.
- Keep in freezer: -20°C (-4°F), up to 30 days.