Chocolate ice cream with Raspberry cream
Delicious sugar-free ice cream with dark chocolate, served with a raspberry cream.
Chocolate ice cream:
Beat the egg yolks and Hermesetas Granulated until it becomes fluffy and becomes a white paste. Mix and stir in Philadelphia cheese into the mixture. Whisk the egg whites to a stiff foam. Whip the cream. Mix down the cream and the chopped chocolate into egg mixture. Turn down the egg whites and pour mixture into plastic cups and then into the freezer at least four hours.
Let the frozen berries thaw and drain before mixing in the cream. Whip the cream and mix into the raspberries.