Next level chocolate ice cream

SERVES 6-8 PREP 20 mins plus at least 6 hrs freezing NO COOK EASY V ❄ recipe BARNEY DESMAZERY photograph YUKI SUGIURA

We only do dessert on Sundays, but we’ll graze on this all week.

WHY

Our next-level series is all about bringing you our best version of a favourite recipe, and often that means it’s a little more complex or requires a bit of extra effort. But, on this occasion, we’re actually making this better-than-thetraditional, deeply chocolatey, fudgy ice cream easy to make and serve at home. Anyone can achieve the best results using this recipe, and without an ice cream maker. You don’t even need to make a custard and worry about eggs scrambling. Not only is the method simple – without compromising on flavour or texture – it’s also easy to serve, ready to scoop straight from the freezer.

WHAT TO BUY

200g dark chocolate (at least 70% cocoa solids), chopped into small pieces

500ml double cream

340g can sweetened

condensed milk

1 tsp vanilla extract

3 tbsp organic cocoa

powder, sifted

50g milk chocolate chips sea salt flakes, to serve (optional)

HOW TO MAKE IT

1 Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn’t touch the water, or do this in the microwave in 20-second bursts, until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don’t want the mixture to be too stiff – as soon as the beaters leave a trail, it’s ready.

2 Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

GOOD TO KNOW gluten free

PER SERVING (8) 642 kcals • fat 51g • saturates 31g •

carbs 36g • sugars 33g • fibre 4g • protein 8g • salt 0.2g