Jamie Magazine
By Ginny Rolfe
35 mins plus churning time in ice cream machine
Not Too Tricky
serves 6
Recipe From
Ingredients
100g dark chocolate (70%)
300ml full-fat milk
85g sugar
3 free-range egg yolks
300ml whipping cream
Method
Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)
- Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
- Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
- 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.
- Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
- Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.
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