How to make Glace au chocolat

               Ingredients

- 180 g of dark chocolate 70%

- 660 g (66 cl) whole milk

- 20 g (2 cl) whole cream

- 30 g milk powder

- 70 g caster sugar

- 60 g honey

Chop chocolate (or use pellets, 1)

and melt it gently on a bain-marie * or in the oven

microwave oven (defrosting position or power

500 W while stirring from time to time).

In a saucepan, heat the milk, cream,

milk powder, semolina and honey (2, 3).

Slowly pour 1/3 of the boiling mixture

on melted chocolate. Using a maryse *

blend energetically by describing small circles

to create an elastic and shiny "core".

Incorporate the second third, mix according to

the same process, then incorporate the third third

using the same method.

Mix a few seconds with the dipping mixer

to perfect and smooth the emulsion.

Put the appliance back into the pan and heat

all without stirring until 85 ° C.

Hold for 2 minutes at this temperature, continuing

to stir in order to pasteurize the "ice mix".

Cool the mixture quickly by pouring it

in a vessel immersed in ice. Let it rest

1 night in the refrigerator to promote the development

of the flavors (the professionals say "mature").

Put in ice cream bowl or in turbine

and follow the manufacturer's instructions on "take" times,

then store at -18 ° C.