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This hot ice cream is made with methyl cellulose, a thickener that works much like Jell-o, but at much higher temperatures. This ice cream is actually poached to cook it; much different than。

So, to create hot ice cream, we take advantage of these properties by dispersing the methylcellulose in a hot mixture, allowing it to cool (and hence dissolve), and then reheating it to above its critical gelation temperature to。

Giapo’s Hot Ice Cream. Ingredients: 320 grams of milk chocolate. 60 grams of premium quality oven roasted hazelnuts, chopped. 200 grams of full cream 35%. 150 grams of butter. 400g of 70% dark chocolate, melted and tempered ready。

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