I made some chocolate ice-cream – it is the best chocolate ice-cream I have ever eaten. The recipe is from Fergus Henderson Beyond Nose to Tail (192-3). He says he spent a long time working out how to make it so perfect – I’m glad he spent the time doing this as my time is limited, but I now get to benefit from his experiments. It doesn’t take too long to make, but you do have to wait a few days before you can eat it so it isn’t an instant dessert.
Chocolate Ice-cream: 200g plain chocolate (I use Montezuma – as usual), 6 large egg yolks, 115g sugar, 500ml full fat milk, 50ml double cream, 40g cocoa powder. And then 70g caster sugar and 75ml of water for the caramel – this is essential.
Chop the chocolate into little pieces and melt in a bowl put above a pan of simmering water – don’t let the bowl touch the water.
Put egg yolks and caster sugar in a bowl and whisk for 5 minutes until light and thick all at the same time (!)
Place milk, cream and cocoa in a saucepan and heat slowly, whisking every now and again until it comes to the boil.
Pour the milk onto the egg mixture whisking constantly. Return the mix to the pan and heat gently while stirring for 8 minutes. Remove from the heat and set aside while you make the caramel.
Put the water and sugar into a pan and heat gently stirring to dissolve the sugar. Raise the heat and simmer without stirring until a dark caramel is reached. remove from the heat and whisk, a little at a time, the caramel into the ice-cream base. Pour the whole mixture through a sieve and then chill in the fridge for a few days.
After this churn in an ice-cream maker then put in a pot and freeze. Leave it for a few days for the flavours to develop then gobble it all up. It makes about a litre.