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 110ยบ 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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