CHOC-TOP CHOC-RAISIN ICE CREAM

Prep time 15 mins

Cooking time 20 mins, plus freezing time 4 hours

Makes 1.5 litres

INGREDIENTS

600ml pouring cream

200ml milk

150ml coffee syrup

6 egg yolks

100g caster sugar

700g dark chocolate (55 per cent cocoa), finely chopped

150g raisins

2 tbsp vegetable or coconut oil Ice-cream cones and melted chocolate, to serve

METHOD

For choc-raisin ice-cream, bring cream, milk and 50ml coffee syrup just to a simmer over medium-high heat. Whisk yolks and sugar in a bowl until pale, 5-6 minutes, then, whisking continuously, pour in cream mixture. Return to pan and stir over medium heat until mixture thickly coats the back of a spoon, 4-5 minutes. Remove from heat, add 500g chocolate, whisk until smooth, then strain into a bowl and cool, whisking occasionally. Refrigerate to chill completely. Meanwhile, simmer raisins and remaining coffee syrup in a small saucepan over medium-high heat until all liquid is absorbed, 10-12 minutes. Cool. Churn chocolate mixture in an ice-cream machine, adding raisins towards the end, then freeze, about four hours.

Coat the insides of the ice-cream cones with melted chocolate, tipping out excess, and refrigerate until set.

For choc-top coating, melt remaining 200g chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth, then stir in oil. Scoop ice-cream into cones, then dip in topping, shaking off excess. Place on trays lined with baking paper and freeze until set. Freeze in an airtight container until required. Chocolate tops will keep for 2 weeks.