INGREDIENTS:
- 18 pcs Chocnut
- 2 & ½ cups cream
- 1 & ½ cup milk
- 4 eggs yolks, lightly beaten
- 2 tbsp cocoa powder
- 1 & ¼ cups sugar
- ¼ cup roasted peanuts, finely ground
HOW TO MAKE:
- Combine 10 pcs of Chocnut, milk, cream, ground peanuts, cocoa powder, and sugar in a saucepan.
- Heat the saucepan while continuously mixing.
- Remove from heat before it reaches boiling point and sugar is completely dissolved. DO NOT BOIL. Set aside
- In a mixing bowl, place the egg yolks then slowly pour, while whisking, a cup of the heated cream mixture.
- Pour the egg mixture back to the sauce pan and heat while continuously mixing.
- Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
- Place the other 8 Chocnut pieces in the freezer and let it freeze for at least 4 hours.
- Place the mixture in a heat proof container and let it cool down.
- Once it cooled down, refrigerate for at least 4 hours.
- After 4 hours, prepare your ice cream maker.
- Pour the cream mixture then churn according to ice cream maker’s instructions.
- Roughly chop the frozen chocnut pieces then gently fold it into the ice cream mixture.
- Freeze your Chocnut Ice Cream for 6 hours or until completely firm. Enjoy!
IMAGE: angsarap.net
Other Homemade Ice Cream Recipes: Milo Ice Cream, Choco Ice Cream, Mango Ice Cream, Ube Ice Cream, Strawberry Ice Cream
