Chocolate ice cream with nuts in a blender

10 servings
6 hours

Products needed to make Chocolate ice cream with nuts.

Combine cream, broken chocolate and cocoa powder in a saucepan (preferably with a thick bottom), melt over a low heat without bringing to a boil.

Remove from the heat and cool the mixture to room temperature.

In a dry pan or on a baking sheet in the oven, fry walnuts.

Then grind the nuts finely enough, although larger pieces can also be preserved.

Combine the yolks with sugar.

We rub this mixture with a blender or mixer for 2-3 minutes until the mass shines.

Add the sugar-whipped yolks to the chocolate cream pan.

Still beat a little only to combine the ingredients.

Put the pot on the water bath. (Since I have a pot with a thick bottom, reliable, proven, I put it just on a small fire). We cook over a low heat, stirring constantly and not letting it boil, for 10 minutes or a little more - the cream should boil a little, thicken.

If suddenly the cream begins to boil, immediately remove from the heat and pour a couple of spoons of cold milk or cream, stir. Then we return the pan to the water bath. We remove the finished cream from the fire. Put the pan of cream in a bowl of cold water, continuing to stir the cream until it cools.

Add the crushed nuts and stir again.

We transfer the cooled mass into a container suitable for freezing and put it in the freezer for about 4 hours to set, perhaps it will take longer. The mass can be mixed several times to prevent large crystals from forming. In general, due to the density, the cream turned out to be a uniform consistency. When the mass freezes completely, it means the dessert is ready. You can lay out ice cream in creams and treat yourself. Enjoy your meal