Chicory Chocolate Chunk Ice Cream – a delicious recipe with milliliters, cream, sugar, salt, cornstarch, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve the cornstarch in 50ml milk, leave to rest.
2
In a small saucepan combine the leftover whole milk, the heavy cream, sugar, pinch of salt, mix, place on medium heat and cook until almost boiling, add the chicory powder, stir to dissolve. Then add the cornstarch mixture and continue cooking on medium, stirring constantly until nice and thickened. Take off heat, mix in the cream cheese, cool to room temperature, then transfer to the fridge overnight.
3
Pour the custard into your ice cream maker and freeze according to manufacturer's instructions. Al the last minute of churning add chopped chocolate. Store in an airtight container in the freezer or scoop right away.
402
kcal
Calories
27
g
Fat
36
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 milliliters whole milk, 200 milliliters heavy cream, 90 grams sugar, 1 pinch salt, and more.
Yes, Chicory Chocolate Chunk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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