IVOIRE OR DULCEY ICE CREAM

INSTRUCTIONS

• Bring the milk, honey and 50 grams of the sugar to a simmer.
• Meanwhile, in a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy.
• When the milk mixture is just boiling, pour half of it over the egg and sugar mixture, whisking vigorously until smooth.
• Pour the egg/milk mixture into the remaining milk, whisk and heat to reach 181°F (83ºC). Do not let the mixture boil.
• Pour the milk over the Ivoire 35% or Dulcey 35% chocolate.
• Blend in a food processor to get a homogeneous mixture. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight.
• After the mixture has chilled, place in an ice cream machine and use as directed.
• Store in the freezer. Before serving, place the ice cream in the refrigerator for 15-20 minutes to soften slightly.

Scoop and serve topped with Valrhona crunchy pearls.

• Place the mixture into a metal container in the freezer and mix every 30 min. When it begins to freeze, blend it.
• Put it back in the freezer and blend it again when it is almost solid.