Name: Chocolate Table Ice Cream
Prep time: 30 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 boxes Chantilly® vanilla top cream; 1 cup whole milk, for the chocolate table ice cream; 3/4 cups Mexican chocolate tablet, for the chocolate table ice cream; 1/4 cups cornstarch, for the chocolate table ice cream; 1/2 cups chocolate, Oaxacan, shredded, for the chocolate table ice cream; ice cream basket; chocolate, shredded, for decoration

Preparation

30 mins

Low

In a bowl and using a hand mixer, whip the Chantilly® Top Cream vanilla 460 g until it doubles in size and set aside in the refrigerator. For the chocolate ice cream, heat the milk in a pot with the table chocolate and cornstarch until it boils; let it boil for 5 minutes, remove and let cool to room temperature.

In one of the bowls you reserved with Chantilly® Top Cream vanilla 460 g, add and mix the milk with chocolate using a whisk; add the shredded chocolate with gentle and enveloping but quick movements, to incorporate well without deflating the cream. Freeze.