Monday, February 20, 2017

This week's recipe on our MENU: Rich Chocolate Ice-Cream

We know that many of you loved the simple strawberry ice cream Lynne published a while ago. Now for another decadent ice cream. Masterchef Australia has been full of ice creams, parfaits and mousses this year and they made them look very complex, especially when chocolate was involved. It is not
Rich Chocolate Ice-Cream
75g caster sugar - 4 egg yolks - 600 ml single cream - 1 Vanilla Pod, split open - 200g plain 70% dark chocolate
Put the sugar with 6 tablespoons of water in a small pan and heat gently until the sugar is dissolved. Bring to the boil and continue boiling until the sugar reaches the thread stage* – about 110┬║ C. Beat the yolks in a mixing bowl, then pour in the syrup in a thin stream, whisking all the time.
Put the cream, vanilla pod and chocolate, broken into small pieces into a pan over a low heat  and stir till the chocolate has melted. Take it up to just below boiling point.  Remove the vanilla pod and pour the scalding chocolate cream onto the egg mixture, whisking until it is thoroughly mixed.  Pass through a sieve. It should resemble a light custard in texture.  Cool and freeze for 24 hours. You can use an ice-cream machine if you have one.

[*Thread stage for sugar is when you drop a bit of the mix into a cold glass of water,  the syrup will form a loose thin thread]
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