List of ingredients
500 g Milk
500 g Cream (cream)
300 g Sugar
50 g Glucose syrup
200 g Water
10 g Sugar
60 g Water
4 sheets Gelatine
120 g dark coverture
From 300g sugar 200g water 50g glucose and a sugar syrup to produce: sugar, glucose syrup and boil water. As soon as it boils stir no more.
Remove carefully with a brush remaining sugar crystals on the edge of the socket. The syrup to a boil briefly, then remove from heat. Using a fine sieve to the foam that forms on the surface, carefully remove. The pan into cold water position, so the syrup cools faster.
Soak the gelatine leaves in cold water. Mix the milk and cream (cream) with the completely cooled sugar syrup.
10g sugar and 60g of water boil and remove from heat. The soaked gelatine to the syrup and mix well.
The gelatine-sugar syrup into the mixture and precooling. Mixture into a ice cream machine to freeze or something like it in the basics is described.
Meanwhile, the coverture (or chocolate) hack.
If the frozen ground is frozen so far that it is thick, add the chopped coverture.