Rich Cho­co­late Ice Cream

NZ House & Garden - - EXTRA HELPING -

A recipe by ice cream king David Le­bovitz, this is sump­tu­ous all by it­self – though also very good with the ad­di­tion of white cho­co­late strac­ciatella (see page 124). You can turn this into cho­co­late-or­ange ice cream by steep­ing the zest of two or­anges in the warmed cream for an hour be­fore you make the ice cream.

2 cups cream

3 ta­ble­spoons co­coa pow­der 140g dark cho­co­late, chopped 1 cup milk

²⁄³ cup white su­gar

Pinch of salt

5 egg yolks

½ tea­spoon vanilla ex­tract

In a medium saucepan whisk to­gether 1 cup of the cream and the co­coa pow­der. Bring to the boil and sim­mer 30 sec­onds, whisk­ing con­stantly.

Take off heat and add cho­co­late, stir­ring un­til melted. Add the re­main­ing 1 cup cream and pour into a bowl.

In the same saucepan, heat to­gether the milk, su­gar and salt un­til dis­solved and hot.

Lightly whisk egg yolks in a heat­proof jug then slowly pour the milk mix­ture over, whisk­ing all the time. Pour the mix­ture back into the saucepan and stir over medium heat un­til thick­ened.

Strain into the cho­co­late cream mix­ture, add vanilla and mix well. Cover the sur­face with plas­tic wrap and chill thor­oughly be­fore churn­ing in an ice cream maker. Scrape into a chilled metal or ce­ramic con­tainer, cover and freeze un­til firm.

Serve scooped into cones and gar­nished with nuts and cho­co­late flakes if de­sired. Makes about 1.5 litres >

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