Cocoa Coffee Ice Cream Technique by Veliche™ Gourmet

cocoa-coffee-ice-cream

INGREDIENTS 

PROCESS

  1. Heat the milk to dissolve the dry ingredients.
  2. Add the dark chocolate and egg yolk.
  3. Allow to cool before proceeding with the ice cream machine.

CHEF TIPS 

  • Recipe suitable for use in a Pacojet or soft ice cream machine.
  • Keep in freezer: -20°C (-4°F), up to 30 days.
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