Inghetata de ciocolata cu visine / Chocolate ice cream with sour cherries

Scroll down for English recipe

 Aceasta nu e doar o inghetata cu ciocolata clasica. Dar nici doar o inghetata cu fructe. De fapt le cuprinde pe amandoua. Combina gustul dulce si cremos al inghetatei cu cel acrisor al visinelor. Rezultatul e de nota 10.

Ingrediente pentru inghetata cu ciocolata:

• 400 g frisca (sau smantana dulce, batuta)
• 2 linguri cacao Olandeza (neagra)
• 50 g ciocolata 75%, taiata bucati mici
• 200 ml lapte 
• 150 g zahar tos
• 3 oua, separate
• un praf mic de sare
• 1/2 lingurita esenta naturala de vanilie

200 g  visine, fara samburi
cateva visine pentru decor




Mod de prepapare

• Incalzeste la foc mic 150 g frisca cu cacaoa, amestecand continuu, pana ce se omogenizeaza bine si da un clocot mic. Frisca trebuie sa se fi incalzit bine. 

• Ia de pe foc si adauga ciocolata taiata marunt. Amesteca ca sa se topeasca. Omogenizeaza bine. 

• Adauga restul de frisca si amesteca. Pune totul intr-un castron mare.

• Incalzeste intr-o craticioara,usor, laptele cu zaharul si sarea, pana ce zaharul s-a topit.
• Intr-un castron bate putin galbenusurile ca sa se omogenizeze. 
• Incet, in fir subtire, toarna laptele peste galbenusuri. Amesteca incontinuu. Ai grija ca laptele sa nu fie foarte fierbinte, ca sa nu coaca galbenusurile.
• Pune amestecul la loc in craticiora si amesteca-l pe foc mediu pana ce sosul se ingroasa. Ai mare grija sa nu dai focul prea tare, pentru ca sosul se poate branzi si nu-l mai poti folosi. 

• Toarna sosul dupa ce s-a racit putin, printr-o strecuratoare in ciocolata. Amesteca bine.
• Adauga vanilia.

• Pentru ca inghetata cu ciocolata sa iasa spumoasa, mie imi place sa pun si albusurile batute bine spuma. Dar se poate si fara.
• Pune inghetata in cutii cu capac, in congelatorul dat la maxim. Se poate folosi si masina de inghetata, daca ai.
• Dupa 2 ore de stat in congelator amesteca inghetata cu lingura si adauga visinele.

 .

• Pentru ca este o inghetata cu fructe intregi si acestea au tendinta sa se aglomereze doar intr-un singur loc, incearca sa le distribui uniform pe toata suprafata si in tot volumul inghetatei.
• Pune totul la loc in congelator, pana a doua zi. 
• Si acum spuneti-mi voi: e inghetata cu ciocolata sau inghetata cu fructe? :)

 English version

In this ice cream I joined the creamy and sweet taste of the chocolate ice cream with the sweet- sour taste of the sour cherries. The result is unbelievable.

Ingredients:

 

1 1/5 cups heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
3 large eggs, separated
½ teaspoon vanilla extract
 1 cup sour cherries, without seeds

1. Warm 1/2 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
4.Beat the egg whites until stiff peaks are formed. Using a spatula, gently mix them in the cream.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions until it is half freezed. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
6.Add the sour cherries and spread them all over the ice cream. Gently mix. Pour it in a bowl and place it in the freezer, for at least 12 hours.

The recipe is adapted from David Lebovitz