Chocolate ice cream

Very good for nuevoo. Today another classic of gelato; the chocolate ice cream. Although sometimes with age loses the passion for chocolate (and many other things) the truth that this ice cream does not tire, since it is un pretty mild flavor. Resemble the of a particular trademark that starts with F and ends up or (I will not give advertising that pay me anything for this reason); and in particular that only had two formats, cream, and chocolate… Well what I here. as always any feedback is welcome

CHOCOLATE ICE CREAM

Chocolate ice cream

Ingredients:

-570 g of water
-100 g of cream with a 36% M.G.
-110 g sugar
-55 g of milk powder with 1% M.G.
-60 g invert sugar glucose liquid
-100 g black chocolate coating
-5 g gelatine neutral (2.5 slices)

Traditional preparation:

Finely grate the Couverture chocolate. Put all solid ingredients in a saucepan off the heat and mix well with the help of a few rods. Add the remaining ingredients and stir well with a few rods help. Be fire without stirring until it reaches 90 ° to achieve pasteurization of ice cream. Pass through a sieve to avoid lumps and pour into a bowl and stir for about 8-10 minutes until cool down a bit and thickens slightly (this operation is called maturation of ice cream). Let cool completely and store in the refrigerator for a few hours until the temperature drops to about 3. Beat with the help of a few rods to avoid lumps. Heat the mixture in the freezer (if you have ice-cream maker pass it directly to the ice cream maker when about 3 degrees East) and removed with the help of a few rods or an electric mixer and beat well cream for mantecarlo, that is creamy and not crystallize; repeating the process every 15 minutes until this ice cream.

Elaboration in Thermomix:

Put coverage into the bowl and grind in 3 or 4 banging of turbo of a second until it is completely crushed. Add the rest of ingredients except for the gelatin into the bowl. Set 90 ° to speed 4 for 4 minutes at temperature. Add the gelatin powder and set for a couple of minutes more to the same temperature and speed. Cool inside the vessel and when it has fallen the temperature stir for 6 minutes at speed 2 ½. Pass through a sieve to avoid lumps (this operation is called maturation of ice cream). Pour into a bowl and let cool completely and store in the refrigerator for a few hours until the temperature drops to about 3. Beat with the help of a few rods to avoid lumps. Heat the mixture in the freezer (if you have ice-cream maker pass it directly to the ice cream maker when about 3 degrees East) and removed with the help of a few rods or an electric mixer and beat well cream for mantecarlo, that is creamy and not crystallize; repeating the process every 15 minutes until this ice cream.

they are all the recipes in the compilation. I repeat it of the changes. NO SE can make changes if I put milk powder and water is powdered milk and water not normal milk, if I put sugar is sugar, no fructose and aspartame, etc etc. This all is almost the least I liked (not very fan of choco ice cream)