17/07/2026
Summerbird Guayas 71% ice cream in 8 steps👩🍳
What you need:
• 400 ml heavy cream
• 400 ml milk
• 50 g glucose syrup
• 160 g egg yolks
• 130 g cane sugar
• Seeds from 1/4 vanilla bean
• 1 pinch of salt
• 280 g Guayas 71% chocolate, finely chopped
How to:
Step 1: Heat the milk, cream, and glucose syrup in a saucepan until just below boiling.
Step 2: Whisk the egg yolks, sugar, vanilla, and salt until light and fluffy.
Step 3: Gradually pour the hot milk mixture into the egg yolks while whisking, then return the mixture to the saucepan.
Step 4: Gently heat to 75-80°C (167-176°F), stirring constantly, until the custard thickens.
Step 5: Add the chopped chocolate and blend the ice cream base with an immersion blender until smooth and homogeneous.
Step 6: Strain the ice cream base and chill for a couple of hours or overnight.
Step 7: Churn the chilled base in an ice cream maker until it reaches the desired consistency.
Step 8: If desired, serve topped with chopped hazelnuts, pistachios, and cacao nibs, or with a drizzle of olive oil and a pinch of sea salt.
