Chocolate Ice Cream

Learn the key points to the Anglaise Method. This versatile pastry component is a basic building block for more complex pastry techniques. This video discusses Anglaise as for use in French-style ice cream making.Timestamps 0:00 – Intro 00:19 – Anglaise/Ice Cream Lecture 02:18 – Ingredients and Demo Heavy Cream 8 oz. Milk 8 oz. Vanilla Bean ½ ea. Glucose ½ oz. Salt 1/8 teaspoon Sugar 3 ½ oz. Egg Yolks 5 ea. (3.75oz.) Semi-Sweet Chocolate* 3 oz. Anglaise Method: 1. BTB heavy cream, milk, vanilla bean, glucose and a small amount of the sugar. 2. Whisk together remaining sugar and egg yolks. 3. Temper hot liquid into yolk mixture. Return to pot. 4. Under medium-low heat, constantly scraping the bottom of the pot, thicken mixture until it is thick enough to coat the back of a spoon (Nappé consistency; 180F). 5. Add chocolate to hot anglaise, stir to completely melt and blend (use immersion blender if available). 6. Strain mixture, cool in ice bath; chill under refrigeration overnight. Variations Milk Chocolate – Reduce the sugar to 2 oz. and with 4 oz. Milk Chocolate White Chocolate – Reduce the sugar to 1 ½ oz. replace Semi-Sweet Chocolate with 4 oz. white chocolate Notes: • Using high quality, couverture chocolate will yield the best results. • BTB = Bring to boil • When thickening, the mixture should be cooked to at least 165F for safe consumption. • Eggs will coagulate around 185F • Controlling sanitation and time/temperature is of the utmost importance. • Product should be used within 3-5 days. Download Recipe (PDF): https://drive.google.com/file/d/1Xv6bmAGgniJjKNx2JBfkbwil3Y-4ZDS_/view?usp=sharing Music Credit: Cosmic Party (Instrumental) By Illusion92 Thumbnail Photo: Photo by Jeremy Bishop on Unsplash