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26 December 2012,21:37 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Combine the milk, cream, and half the sugar in a small saucepan and bring to a boil over medium heat.
  • In a bowl, combine the yolks and remaining sugar and whisk until smooth and blended.
  • When the milk has boiled, reduce the heat and slowly add the egg yolks while stirring.
  • Cook the milk and egg yolks, consistently stirring until they reach 175°F. Remove from the heat and add the espresso and chocolate. Mix gently until the chocolate is completely melted.
  • Strain the mixture through a fine sieve into a clean bowl to remove any lumps.
  • Cover the bowl with plastic wrap and set aside to cool to room temperature.
  • Refrigerate for at least 4 hours.
  • Pour the mixture into the ice cream maker and process according to the manufacturer's directions.
  • Serve immediately or freeze for up to 3 days.


  • 300 ml whole milk 
  • 100 ml sweet cream 
  • 150 grams sugar
  • 6 egg yolks
  • 2 servings espresso, short
  • 150 grams white chocolate, finely grated

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