Chocolate ice cream with skyr
Ingredients
140 g dark chocolate
250 g whipping cream
1 pinch of ground vanilla
3 eggs
1 Tbsp sugar
300 ml pure Skyr
Preparation
Crush the chocolate and heat it in a not too small pot together with the whipping cream and the ground vanilla.
When the mixture begins to boil and thicken, remove the pot from the heat.
Separate the eggs (and put the egg whites in the fridge first; they won't be needed until later).
Mix the egg yolks with the sugar until foamy...
...add to the chocolate-cream mixture...
...and stir in well.
Then let it stand for a bit and then let it cool in the fridge.
When the mixture is somewhat cold, stir in the skyr.
Beat the egg white until stiff...
...and also stir in carefully.
...and let it freeze in the freezer for about 2 hours.
If you freeze it for longer, you have to let it thaw a little before serving, otherwise it won't be creamy enough.
Bon appetit!
PS: I accidentally wasn't paying attention when I was shopping and instead of regular dark chocolate I got some with sea salt flakes and chopped almond pieces. Not entirely planned, but definitely very tasty - gave it a very special appeal!
[Translated from here.]
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