• Try this bonus recipe from the ‘Melting Pot’ feature in our September 2015 mag.

    Dark-chocolate ice cream

    By Food and Home Entertaining Serves: 1,5L
    Cooking Time: 10 minutes + churning time + 4 hours, to freeze

    Ingredients

    • 1 cinnamon stick
    • 1 star anise
    • 300ml milk, warmed
    • 700ml fresh cream
    • seeds of 1 vanilla pod
    • 200g sugar
    • 10 egg yolks
    • 22,5ml (1½ tbsp) cocoa powder
    • 240g dark chocolate, finely chopped

    Instructions

    1

    Place the cinnamon stick, star anise, milk, cream, vanilla pod seeds and 100g of the sugar in a saucepan over medium-high heat and bring to a boil.

    2

    Cream the remaining sugar with the egg yolks and cocoa powder.

    3

    When the cream mixture is boiling, remove from heat and pour into the yolks and whisk through. Strain the custard over the chopped chocolate and whisk to combine.

    4

    Place the mixture back over low heat and whisk. When the mixture has slightly thickened, about 5 minutes, strain again and allow to cool.

    5

    Pour the mixture into an ice-cream machine and churn according to manufacturer’s instructions. Then place in the freezer in a freezer-proof container for 4 hours or until frozen. Alternatively, if you do not have an ice-cream machine, place in the freezer but beat with a wooden spoon every 30 minutes to prevent the formation of ice crystals, until frozen. Serve with the pampoentert with salted-caramel nuts and cinnamon Chantilly (page 103, F&HE, September 2015).

     

     

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