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Venezuelan Chocolate Ice Cream    Veg  CD  DP  Venezuelan  25mins plus freezing

Makes approx 720ml/24fl.oz. Cold Vegetarian Dessert Gluten Wheat Free Venezuela Sth American South America

480ml/16fl.oz. Single Cream
1 Vanilla Bean (pod)
2 Cinnamon Sticks
5 Whole Cloves
2 Whole Star Anise
5 Egg Yolks
125g/-5oz Sugar
175g/6oz Extra Bitter Chocolate, melted


1. Split the vanilla bean and scrape out the seeds. Place the cream, vanilla seeds, cinnamon sticks, cloves and star anise in a medium saucepan and heat to simmering point. Set aside.

2. Place egg yolks and sugar in a bowl and whisk until well blended.

3. Gradually add the cream mixture to egg mixture, whisking constantly.

4. Return the mixture to the saucepan and cook over a medium heat, stirring constantly, until mixture thickens.

5. Immediately strain the mixture into the melted chocolate and whisk well.

6. Allow to cool then freeze-churn in an ice cream machine, for about 20 minutes or follow the manufacturers directions.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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