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Chocolate Ice Cream with Galbani Mascarpone

Ingredients

  • 250g Galbani Mascarpone
  • 150g Milk Chocolate
  • 250mL Whole milk
  • 1 Sealed container (1L)
  • 1 Hand Blender (optional)
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Preparation Instructions

  1. Place a sealed container to cool in the freezer.
  2. Bring to boil 150mL of milk. Cut the chocolate into pieces and pour it in the milk out of fire. Let it cool for 2 minutes and gently whisk it.
  3. Whisk the Galbani mascarpone with last 100mL of milk to have a smooth cream. Then add little bit of the chocolate/milk mixture. Gradually add the rest and mix thoroughly.
  4. Pour the cream into the container, seal it and leave it 2 hours in the freezer.
  5. Mix with a hand blender or a spoon, making sure to get the frozen parts from the edges. Repeat this move twice, every 2 hours (this step is key to avoid crystals to form).
  6. Freezing time: 6 hours