200g caster sugar
10 egg yolks [61g] whole eggs
300g Callebaut 811 dark chocolate calettes or Haigh’s dark chocolate coverture finely chipped
Microwave cream for 10 minutes @ 100% – while this is happening whisk egg yolks and sugar. Without delay add half of boiling cream and then mix back into the other half of the cream – check temp must be 80°C if not microwave for 1 minute @ 100% – strain, add chocolate and make sure all chocolate is incorporated – chill and churn.
Once chilled this is a very thick ice cream base, almost with the texture of chocolate mousse.