Double chocolate ice cream


Ingredients

1 vanilla pod or ¼ teaspoon of vanilla essence

300ml of milk

125g plain chocolate broken into roughly same size pieces

3 egg yolks

300ml of double cream

50g of plain chocolate drops



Driections:

If using the vanilla pod, split it to reveal the seeds and place in a heavy-based pan with the milk and chocolate together. Heat gently until the chocolate has melted. Increasing the heat under the pan, bring the mixture almost to the boil. Remove from the heat, set aside covered, and let the flavours infuse for about 20 minutes.

Beat the egg yolks and sugar together in a bowl until well blended. Stir in the milk mixture, and then strain back into the saucepan. Heat the custard over a gentle heat, and keep stirring to avoid lumps. Do not allow the mixture to boil or it will curdle. The mixture will thicken; when slightly thickened pour into a bowl and allow to cool.

Whisk the cream into the cold custard mixture. If using the vanilla essence add that now.

Freeze in a non-metallic container. After three hours place in a bowl and mash with a fork or flat whisk to break down the ice crystals. Work quickly; do not let the it melt too much. Allow to refreeze for another two hours, then repeat the mashing process again. On the second mashing, add any further ingredients like the chocolate drops or chips. Refreeze again for three hours, then eat and enjoy!

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