Chocolate ice cream log
Discover our delicious homemade creamy and indulgent chocolate ice cream log recipe, perfect for the holidays.
10 people
Medium
€€ - €€€
320-380 kcal/serving
Préparation
20 min.
Cuisson
0 min.
Préparation
Prepare the ice cream: whisk (Duochef) the egg yolks with 100 g of sugar until the mixture doubles in volume and lightens in color.
Add the liquid cream, petit suisse cheeses, vanilla sugar, the 2 cocoas, and whisk. Set aside in a bowl (Ultimate mixing bowl 3.5 l).
Whip the egg whites (clean Duochef) with the remaining sugar (25 g) until stiff peaks form.
Gently fold (Silicone spatula) the whipped egg whites into the chocolate mixture. Lightly oil (Silicone brush) a terrine dish (UltraPro terrine 1.8 l) and pour in the mixture.
Place in the freezer for about 6 hours (covered). Remove the log from the freezer.
Whip (Duochef) the liquid cream with sugar to make whipped cream, then decorate the unmolded log (Piping bag).
Ustensiles
Fine silicone spatula
Regular price
€14,90
Selling price
€14,90
Regular price
Silicone brush Pro
Regular price
€14,90
Selling price
€14,90
Regular price
Ultra Pro Terrine 1.8 l
Regular price
€89,90
Selling price
€89,90
Regular price
Ingrédients
- 4 large eggs (yolks and whites separated)
- 125 g of sugar
- 200 g of liquid cream
- 9 petits suisse
- 100 ml of sweetened cocoa
- 50 ml of unsweetened cocoa powder
- 1 tbsp of vanilla sugar
- Whipped cream: 250 g of very cold whole liquid cream (± 250 ml), 2 tbsp of powdered sugar (± 30 ml)
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