We use Valrhona Caraibe for this wonderfully rich ice cream, but you can use another good quality chocolate if you prefer. It’s particularly good topped with finely chopped hazelnuts or almonds.
- 1 1/4 cups (10 fl oz/30 ml) single cream
- 4 oz (125g) Valrhona Caraibe chocolate, finely chopped
- 4 egg yolks
- 1/3 cup (3 1/2 oz/ 100 g) caster sugar
- 2/3-1 1/4 cups (5-10 fl oz/ 150-300 ml) double cream, added to taste
- Bring the single cream to the boil. Cool slightly then pour very slowly onto the chopped chocolate, stirring until smooth. In another bowl beat the egg yolks with the sugar until pale and thick, then slowly beat in the chocolate and cream mixture. Return this to a low heat, stirring constantly until the custard thickens and coats the back of the spoon.
- Whip the double cream until thick, but not too stiff. Pour the chocolate custard into a large bowl and fold in the whipped cream to taste.
- Turn on your ice cream machine before pouring the mix in gently. If you don’t have an ice cream maker, pour into a freezer-proof container and freeze until solid. You may find it best to let the ice cream rest in the fridge for a short while before serving.
This recipe comes from Chantal Coady’s Chocolate: The Food of the Gods
printed by Pavillion.