Chocolate-caramel ice cream

17135 CHOCOLATE ICE CREAM and caramel INGREDIENTS 4 PEOPLE 250 g dark chocolate, 7 3 egg yolks and egg whites, whipped cream 300 g, 175 g sugar.

For the sauce: 250 g sugar, 150 g of whipped cream.

PROCEDURE Place a pan on the heat with the sugar, a quarter of water and cook at high heat to get a light syrup (about 10 minutes).

Lightly beat the egg yolks and pour little by little the syrup stirring.

Place in a saucepan, and cook in a Bain-Marie, for a few minutes, working with the Minipimer.

Remove from heat, mix it with hand-blender, for 5 minutes, add the melted chocolate in a double boiler, with three tablespoons of water and the cream, United the last egg whites.

Pour everything into a mold and place in the freezer for 4 or 5 hours.

Sauce: in a small saucepan put sugar and cook on a low flame, just enough to get a light caramel.

Pour little by little, the cream and cook stirring constantly until the sauce will be linked.