Dark Chocolate Ice Cream with Bretzeli Chilli Crunch
Preparation in 35 minutes
Ingredients
For 4-6 portions
Crunch:
120g sugar
50g Kambly Bretzeli
2 large pinches of rose petal salt
1/3 dried chilli pepper
Ice cream:
200ml milk
200g dark chocolate, (at least 70% cocoa)
6 tbsp cocoa powder, unsweetened
10 tbsp brown sugar
1 carton sour single cream
250ml cream
To decorate:
Kambly Bretzeli
Preparation
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To make the crunch: Crush the Bretzeli in a bag. Grind the chilli into a powder in a mortar and set aside a little powder for decoration. Mix together the Bretzeli, chilli and salt. Caramelise the sugar in a frying pan. When the sugar is light brown, add the Bretzeli/chilli/salt mixture and stir, until it binds together to form a crunch. Allow to drain on baking paper and leave to cool.
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Heat the milk and melt the chocolate in it, stirring. Remove from the hob and allow to cool a little.
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Add the cocoa powder, sugar and sour single cream. Whip the cream until stiff and fold in. Mix in at least half of the crunch and place in the ice cream maker or in the freezer for 4-5 hours (in the freezer: after about half an hour, stir well every half hour).
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Form into scoops, decorate with the rest of the Bretzeli crunch, whole Bretzeli and a little chilli powder.