YOUR SOLIN GENERATED RECIPE
Rich Custard Chocolate Ice Cream
Slow-cooked chocolate custard whisked with protein-rich Greek yogurt and golden egg yolks for a decadently smooth texture.
INGREDIENTS
4 large egg yolks
1.5 cups non-fat Greek yogurt
2 tbsp unsweetened cacao powder
1 tbsp maple syrup
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
In a small saucepan over very low heat, whisk the egg yolks and maple syrup constantly until the mixture thickens into a pale yellow cream.
Sift the cacao powder into the yolks and add the sea salt, whisking until the chocolate is glossy and fully combined.
Remove the pan from the heat and allow the chocolate custard base to cool for five minutes.
Gently fold in the Greek yogurt and vanilla extract until the mixture is uniform in color and texture.
Transfer the custard to a freezer-safe glass container and chill in the freezer for 45 minutes.
Remove and stir vigorously to ensure a creamy consistency, then freeze for an additional 2 hours until firm enough to scoop.