CHOCOLATE GANACHE ICE CREAM WITH THE COFFEE JELLY

Time for ice cream again, ^ ^. Well, another batch of chocolate ice cream is a good thing, right? Because I just can’t have enough recipe for it!

This time the ice cream comes together with the coffee jelly, so, you can see that it’s double delicious.

The chocolate ice cream is delicious for everyone, as you can choose the chocolate that you will use, less strength the ice cream will be more mellow, the heavy one your ice cream will be very intense.
I use 70% chocolate mass, that I find it very good (as you know that I love chocolate and very intense one makes me HAPPY~~).

The coffee jelly is very good too, even without the ice cream you can serve it with sweetened whipped cream. Just cut them in pieces, pipe the whipped cream on top, and sprinkle with the cocoa powder, it tastes like an iced coffee, ^ ^.

Anyway, if you don’t want to serve the ice cream with the jelly, it’s still good, as I always say, this is yours, do it as you want and you will be happy!.

CHOCOLATE GANACHE ICE CREAM

MAKES ABOUT 1 LITRES

CHOCOLATE GANACHE
85ml	cream (35% fat)
140g	finely chopped Dark chocolate 70% cocoa mass
ICE-CREAM BASE
350ml	full-cream milk
100g	caster (superfine) sugar
10g	Corn syrup
4	large egg yolks
260g	cream (35% fat)

Coffee jelly
10g	Instant coffee
600ml	Water
1tbsp+1tsp	Gelatin powder
3tbsp	Sugar
	Sweetened whipped cream for serving

MAKE CHOCOLATE GANACHE

Bring the cream to boiling point in a small saucepan. Remove form the heat, pour into the chocolate, allow to stand for 1 minute, then stir until smooth.

ICE-CREAM BASE

In a medium saucepan, heat the milk, corn syrup and half the sugar, stirring occasionally, until the sugar is dissolved and the mixture just come to the boil.

Using a whisk, beat the remaining sugar and the egg yolks in a bowl, then slowly pour the hot milk over the egg mixture whisking until combined. Return the mixture to the clean saucepan and heat gently, stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (or about 71°C). Strain immediately into a bowl.

Stir in the cream and Chocolate Ganache. Cover and refrigerate for several hours, or overnight if possible.

Churn in an ice-cream machine according to the manufacturer instructions.

Make the chocolate jelly:

Sprinkle the gelatin in 100ml of the water.
Heat the rest of the water and pour the instant coffee and the sugar into the hot water, whisk to combine.
Pour the gelatin in to the mixture and whisk to combine.