(Desserts) Cocoa-Silan Ice Cream
 Cocoa-Silan Ice Cream Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 143.6
- Total Fat: 4.1 g
- Cholesterol: 37.6 mg
- Sodium: 21.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g
View full nutritional breakdown of (Desserts) Cocoa-Silan Ice Cream calories by ingredient
Introduction
75gr srv. 75gr srv.Number of Servings: 12
Ingredients
-
# Egg Yolk, 2 large (remove)
# 3 Tbsp Water
# Chocolate Dark, 55 gram(s) (remove)
# Coffee liqueur, 60 grams (remove)
# Lemon juice, 0.16 tbsp (remove)
# Egg white, 6 serving (remove)
# Brown Sugar, granulated 100 grams (remove)
# Silan, 20 tsp (remove)
# Water, tap, 85 grams (remove)
# Cream Goat Org., 12 tbsp (remove)
# Vanilla Bean, 1 serving (remove)
Directions
Place egg yolks in a medium bowl. Combine 3 tablespoons water and chocolate in a large, heavy saucepan over medium heat, stirring constantly until chocolate melts.
Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.
Return chocolate mixture to pan; cook over medium heat until thick (about 3 minutes), stirring constantly.
Remove from heat; stir in liqueur. Cool slightly.
Place lemon juice and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 1/2 cup water and 6.5 Tbsp of silan in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°.
Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at high speed until stiff peaks form (5 to 7 minutes).
Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Fold in beaten cream. Spoon mixture into a chilled freezer-safe container; freeze 8 hours or overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user RYEAXL1.
Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.
Return chocolate mixture to pan; cook over medium heat until thick (about 3 minutes), stirring constantly.
Remove from heat; stir in liqueur. Cool slightly.
Place lemon juice and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 1/2 cup water and 6.5 Tbsp of silan in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°.
Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at high speed until stiff peaks form (5 to 7 minutes).
Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Fold in beaten cream. Spoon mixture into a chilled freezer-safe container; freeze 8 hours or overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user RYEAXL1.