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Blue Ribbon Chocolate Ice Cream
Preparation : 15 min
Cooking : 1 h 
Total time : 1 h 15 Rest : 0 minSieve, Gelato Expert or ice cream machine
170 g sugar
46 g skim milk powder
532.32 ml whipping cream
532.32 ml milk
55 g glucose syrup
100 g dark chocolate
50 g milk chocolate
23.4 g cocoa powder
2.84 g sea salt
Associated products
1. Glucose Syrup is available in the baking section of the supermarket. You can also make your own. 2. Commercial Stabiliser is sold in large quantities and may not be the best option for a home cook.Guar Gum works well in dairy based Ice Creams and Gelatos; however, Xanthan Gum will also work. 3. Every time you open the Glass Lid, take care to avoid water condensate from falling back into the Metal Bowl. Also, take the opportunity to remove any water from the Glass Lid, as this will help prevent icing in the Ice cream when frozen.
Michael McDonald
