Ingredients
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1 1/4 cup Milk
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1 Vanilla Bean
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3 1/2 oz Semi - Sweet Chocolate
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3 Egg Yolks
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1/2 cup Super Fine Sugarscant 1/2 cup
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1 1/4 Heavy Cream
Method
Chocolate Ice Cream
METHOD:
Pour the milk into a large heavy-bottom sauce pan. Split open the vanilla bean and scrape out the seeds into the milk,
then add the whole vanilla bean. Bring almost to a boil, then remove from heat and set aside for 30 minutes.
Remove the vanilla bean from the milk. Break the chocolate into the milk and heat gently, stirring constantly, until melted and smooth.
Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Gradually add the chocolate mixture, stirring constantly with a wooden spoon. Strain the mixture into the rinsed out saucepan and cook over low heat for 10 – 15 minutes, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let it cool for at least one hour, stirring occasionally to prevent a skin from forming. Meanwhile whip the cream until it holds its shape. Set aside in the refrigerator until ready to use.
If using an ice-cream machine, fold the whipped cream into the cold custard, then churn the mixture in the machine following the manufacturer’s instructions.Alternatively, freeze the custard in a freezer-proof container, uncovered for 1-2 hours or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Return to the freezer and freeze for 2 – 3 hours more, or until firm or ready to serve. Cover the container with a lid for storing.
1 1/4 cups milk
1 vanilla bean
3 1/2 oz / 100 g semisweet chocolate
3 egg yolks
scant 1/2 cup superfine sugar
1 1/4 cups heavy cream
30 mins
4-6
Steps
|
1
Done
|
OnePour the milk into a large heavy-bottom sauce pan. Split open the vanilla bean and scrape out the seeds into the milk, |
|
2
Done
|
TwoPut the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Gradually add the chocolate mixture, stirring constantly with a wooden spoon. Strain the mixture into the rinsed out saucepan and cook over low heat for 10 – 15 minutes, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let it cool for at least one hour, stirring occasionally to prevent a skin from forming. Meanwhile whip the cream until it holds its shape. Set aside in the refrigerator until ready to use. |
|
3
Done
|
ThreeIf using an ice-cream machine, fold the whipped cream into the cold custard, then churn the mixture in the machine following the manufacturer’s instructions.Alternatively, freeze the custard in a freezer-proof container, uncovered for 1-2 hours or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Return to the freezer and freeze for 2 – 3 hours more, or until firm or ready to serve. Cover the container with a lid for storing. |
