Rumbles from the 80s in the background.. 🙂 Can be only me that has nothing but great memories of this? Every since they stopped producing it, I have been on the constant search to find the best replica in flavor that I could piece together.
You will not be disappointed with this. From the very first bit, I was taken back to a hot summer day with me sitting in the corvette, listening to an 8-track while trying to shovel as much into my mouth as humanly possible before I left for the arcade.
Disclaimer- I must confess, it will not have the ripples like in the photo above unless you have the patients for the aesthetic look. Personally I want it in a hurry, and didn’t want to invest the hour for the ripple as it doesn’t affect the flavor at all. It will look more like this
Let’s get into this shall we?
- 3 1/2 oz / 100g Dark chocolate with stevia like this
- 1 oz / 25g Dark chocolate with stevia
- 4 Egg whites
- 2 cup / 500ml Whipping cream
- 2 tablespoons agave syrup or other optional sweetener of your choice
- 1 teaspoon Vanilla extract
- Start with melting 3 1/2 oz / 100g of chocolate as it needs the most time to prepare.
- Break chocolate into pieces and put it into a small saucepan.
- Place saucepan of chocolate on a slightly bigger saucepan of something water.
- Stir occasionally until melted completely.
- Whilst you are waiting for the chocolate to melt prepare the baking paper where you plan to spread chocolate.
- Make three thin rectangle sleets by spreading melted chocolate on the baking paper.
- The size of them has to be the same as the size of your baking tin.
- Put them in the in the fridge and continue with the next step.
- Put the cream with the vanilla extract and agave syrup into a mixing bowl and whip it until the whipped cream forms soft peaks.
- Put egg whites in a different bowl. Be careful not to have anything else in the bowl because if you leave any drop of yolk in, the egg whites won’t raise the same way.
- Whisk until it’s hard.
- Gently stir whipped cream and egg whites until it incorporates well. Be careful not to break the foamy egg. You have to get an even mixture at the end.
- Cover the tin with cling film. You shouldn’t miss this step as at the end it will help you take the ice cream or of the tin.
- Put some cream into the tin. Then put the first chocolate sleet on top.
- Repeat putting layers into the tin finishing off with the creamy mixture.
- Pop tin into the freezer for at least 3 or even better if 4 hours.
- Melt the rest of the chocolate (1 oz / 25g).
- Pour it on top of the frozen ice cream.
- Optionally sprinkle shredded nuts on top. (Be fast as the chocolate will go hard quickly when you pour it in top of the frozen ice cream.)