Ice Cream with Ground Chicory and Dark Chocolate

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Ice Cream with Ground Chicory and Dark Chocolate

Ingredients

3.2% Milk - 13 fl oz
10% cream - 7 fl oz
Sugar - 3.5 oz
Salt - a pinch
Corn Starch - 4 teaspoons
Semi-soft cream cheese - 1.8 oz
Chicory - 3 tablespoons
Vanilla extract - ½ teaspoon
Liquid dark chocolate - 1.8 oz

Step by Step guide

Step 1

Dissolve the cornstarch in 50 ml of milk and set aside temporarily.

Step 2

In a small saucepan over medium heat, combine the remaining milk, cream, salt, and sugar, mix and heat until just about to boil. Remove from heat, add the chicory, wait until it completely dissolves, and return the saucepan to the heat. Pour in the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add the cream cheese, and mix until smooth. Cool the custard to room temperature, then transfer to the refrigerator overnight.

Step 3

Pour the custard into an ice cream maker, add the vanilla extract, and freeze according to the manufacturer's instructions. In the last few minutes of freezing (when the ice cream pulls away from the sides of the maker), add chopped 70% dark chocolate in fairly large chunks.

Step 4

If you don't have an ice cream maker, add the vanilla extract at the same stage as the cream cheese, mix until smooth, pour the custard into a clean ice cream container, and place it in the freezer. Take out the container and stir its contents every 20–30 minutes until fully set. Sprinkle the ice cream with chocolate chunks just before serving.