Inghetata de ciocolata

Who does not like ice cream? Do not think anyone who does not love ice cream and not avidly enjoy a warm day in summer. I personally love cherry ice cream, pistachio and melon but does not say in front of a cup of chocolate ice cream. In Italy is not the word divine ice cream so I tried to replicate at home taste fresh cream ice cream bought from.
First real ice cream thread should not have ice in her glass. Should be very creamy. To get this cremozitate must respect the times when you must remove from freezer and rub to break all ice crystals that form especially in the beginning. The ship that will be frozen must be stainless steel and should stay in the freezer at least 2 hours before we get to ice cream. Ingredients:

• 500 gr lapte
• 5 egg yolks
• 120 gr zahar
• 120 g dark chocolate fine race (you can use a mix of bitter and milk Cioco)
• 1 baton de vanilie / exempts vanilie

To begin stuffing the freezer a steel vessel which will be at least 2 hours.
put milk on the fire along with the vanilla stick and when boiling put out the fire. While boiling milk, rub with a wooden spoon or payments ( excluded mixer) yolks with the sugar, until double in size and lighter color, pass through a sieve to remove any hot milk impurities, remove the vanilla stick and pour it hot mixture gradually over yolks. Mix gently mix we got it back on very low heat and when it starts to boil, turn off heat and add grated chocolate, leave to cool to room temperature while stirring with a wooden spoon when it is cold put it in the dish that I kept in a freezer in a freezer and frozen stuffing within three hours from the moment I entered in the freezer, a pull out at an interval of 40 minutes and mix it vigorously in the to break the ice crystals that form especially in the beginning. This step is very important for a creamy ice cream. Here I drew it after the first 40 minutes and we mixed ffff well, and here the fourth and last time. I took her 4 times and I rubbed a good ffff. After the fourth time since 2:00 Leave it to the freezer without a hit and our ingheatata ready. We can serve it with sauces, fresh fruit, dried fruit, etc.. I served it with sour cherry sauce and flaked almonds, delicious and very creamy, good appetite!