Tuesday, January 3, 2017

Chocolate ice cream

“Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!) ”
  • 100 g 70% cocoa dark chocolate , broken into pieces
  • 300 ml full-fat milk
  • 85 g sugar
  • 3 free-range egg yolks
  • 300 ml whipping cream
  • Method

    1. Recipe by Ginny Rolfe
    2. Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
    3. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
    4. Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions, until it’s frozen.

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