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Rich Chocolate Ice Cream

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Written recipe below

A rich chocolate ice-cream isn't easy to achieve just by using chocolate as a basic ice-cream mixture can only take a certain amount of chocolate before its texture is compromised.

For this reason in this recipe a small amount of pure unsweetened  cocoa powder is added - just 1 tablespoon - which is enough to "top up" the chocolate to give a full, rich flavour with a beautifully smooth texture.

As with all things chocolate, use as good a quality high cocoa solid plain chocolate as you can afford.

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Rich Chocolate Ice Cream
Serves 4

300ml/10fl.oz. Whole Milk
240ml/8fl.oz. Double cream
100g/4oz Good Quality Plain Chocolate, melted
1 tbsp unsweetened Pure Cocoa Powder
1 teasp Pure Vanilla Extract
4 Egg Yolks
150g/+5oz caster sugar

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1. Place the milk, cream , melted chocolate, cocoa powder and vanilla in a saucepan and heat, stirring from time to time, until almost boiling.

2. Place the egg yolks and sugar in a bowl and whisk until the mixture is pale. Using an electric whisk is much quicker and easier. It will take a couple of minutes.

3. Once hot, slowly pour the cream mixture over the egg yolk mixture, stirring constantly until well blended.

4. Return the mixture to the saucepan and cook over a low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.

5. Remove from the heat, strain into a jug and allow to cool completely.

6. Once cold, pour into an ice-cream maker and freeze-churn according to the manufacturer's instructions usually 25 35 minutes.


Alternatively  transfer the mixture to a freezer-proof rigid box, cover and freeze for about 2 hours until the mixture starts to freeze. Remove from the freezer and beat or whisk well to break up the ice crystals then re-cover and return to the freezer until completely frozen.

7. After the churning time, transfer to a rigid freezer proof box and freeze until ready to serve.



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