Villakuyaya Recipes

Recipe #3: Dark Chocolate Ice Cream

Try making a homemade dark chocolate ice cream that everyone will love and enjoy. using Villakuyaya Couverture Chips .

Ingredients:

  • 2 cups heavy cream divided

  • 1/4 cup unsweetened cocoa powder

  • 12oz Villakuyaya Couverture Chips 65%

  • 1 1/2 cups of whole milk

  • 3/4 cup granulated sugar

  • 1/8 tsp Himalayan pink salt

  • 3 large eggs yolks beaten

  • ½ tsp pure vanilla extract

Directions:

  1. Whisk together 1 cup of cream and cacao powder. Bring to a boil. Reduce heat and let it simmer for 30 seconds while stirring constantly.

  2. Remove from the heat and add chopped chocolate and whisk until smooth. Add the remaining 1 cup of cream and whisk to combine.

  3. Transfer mixture to a large bowl and position a fine mesh strainer over it. Set it aside.

  4. In a small bowl, whisk the egg yolks.

  5. In a saucepan over medium heat, whisk together milk, sugar, and pink salt.

  6. Once the milk mixture is slightly warm, take ½ cup of the warm milk and add it to the beaten egg yolks. Whisk to combine. Then, pour the milk and egg mixture (custard)back into the saucepan while whisking.

  7. Keep cooking the custard over medium heat, and stir it constantly with a spatula until it thickens and lightly coats the spatula.

  8. Pour the thickened custard through the strainer into the other ingredients in the bowl. Stir until combined. Get rid of any custard residue left on the strainer.

  9. Add the vanilla and stir to combine.

  10. Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours or overnight. To speed up the cooling process, you can place the container in the fridge.

  11. When the ice cream mixture is cooled to just below room temperature, put it in an ice cream maker and churn it for 30-40 minutes until it becomes thick and frozen.

  12. Transfer the ice cream to a container with an airtight lid and freeze it for at least 6 hours.

  13. Serve and enjoy your homemade ice cream!

Recipe #2: Raspberry Sorbetto Truffles

Experience the delicious blend of tangy raspberry sorbet, smooth chocolate coating, and crunchy pistachio topping with these delightful raspberry sorbetto truffles.

Ingredients:

  • 1 pint of raspherry sorbetto

  • 1 cup of Villakuyaya Couverture Chips 65%

  • 2 tbsp coconut oil

  • ½ cup chopped toasted pistachios

Directions:

  1. Place parchment paper on a baking sheet. Use a small ice cream scoop to make sorbet balls and put them on the sheet. Freeze for 2 hours.

  2. Melt chocolate chips in the microwave on medium heat in 30-second intervals; then, stir coconut oil into the melted chocolate.

  3. Using a skewer or fork, dip the frozen sorbet balls into the chocolate. Put them back on the baking sheet and immediately sprinkle chopped pistachios on top.

  4. Put the coated truffles back on the baking sheet and freeze until you're ready to serve.

Enjoy your raspberry sorbetto truffles this summer!