Chocolate Ice Cream by Barry Callebaut

26.01.2026

Chocolate Ice Creamby Barry Callebaut

Ingredients for chocolate ice cream

450 g — milk
200 g —animal cream 32% Cream Debic
110 g — sugar
50 g — glucose syrup Best Way Foods
35 g — milk powder
4 g —ice cream stabilizer stab 2000 Louis Francois
20 g —alkalized cocoa powder extra brut Cacao Barry
110 g —milk chocolate couverture alunga Cacao Barry

Ingredients for decoration

Candied orange 6–8 mm Aptunion

Preparation process

Combine all ingredients and blend until smooth and homogeneous. Cook the mixture, heating it to 85°C to fully dissolve the dry components.

Cool the base to 65°C, then add ALUNGA milk chocolate. Mix thoroughly until the chocolate is completely melted and the texture is perfectly smooth.

Transfer the finished base to a container and freeze until fully solid. Process the frozen mixture in an ice cream machine for 2 minutes until creamy.

The ice cream is ready to serve.

Serving

Serve as a standalone dessert or complement with candied orange peel and finish with a shot of strong coffee, transforming it into an elegant affogato.