Chunky Chocolate Ice Cream



  1. Whip heavy cream to a stiff peak and reserve in the cooler.
  2. Melt chocolate in a microwave at 37°C.
  3. Add the melted chocolate to the pate a bombe folding and mix until incorporate.
  4. Add the whipped cream to the previous mix and stir thoroughly until homogeneous.
  5. Add chopped chocolate and crushed cacao beans.
  6. Pour the ice cream mixture in a 2lt capacity container.
  7. Freeze until hard frozen and scoop.

Pate a Bombe

  1. Whip egg yolks in the mixer until pale and creamy.
  2. Make a syrup with the water and the sugar, and cook until 118°C.
  3. Drizzle the syrup onto the yolks and beat, on full speed, for 3-5 minutes until you have a firm yellow foam.
  4. Add the bloomed gelatin while still warm.
  5. Keep mixing until obtain a creamy texture.

To assemble: Warm up the ice cream scoop with warm water and scoop out the ice cream. You can use cones, bowls or even make an ice cream sandwich.


  • 430 gram Heavy cream piece
  • 2 Gelatin sheets (GELITA® Silver Leaf Gelatin)
  • 200 gram Dark chocolate 70%
  • 100 gram White chocolate (chopped)
  • 50 gram Cacao nibs (crushed)
  • 200 gram Egg yolks
  • 160 gram Sugar
  • 50 gram Water
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