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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Taken from 'fairworld' cookbook - Anton Mosiman is famed for his chocolate recipes, so his chocolate chip ice cream is hard to match. To make a perfect ice cream it is very important to stick rigidly to the recipe. It is well worth the discipline. Ingredients:
350 g chocolate, chopped |
250 ml milk |
250 ml double cream |
1/2 vanilla pod, split |
4 egg yolks |
25 g caster sugar (golden) |
Directions:
1. Melt 250 g of the chocolate in a heatproof bowl set over a pan of gently simmering water.
2. Heat the milk, double cream and vanilla pod together and bring to the boil.
3. Whisk together the egg yolks and sugar until they start to go pale.
4. Slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
5. Strain the custard into the melted chocolate and blend well, then leave to cool. Place in a mould or container and freeze for 2-3 hours. When thick and half frozen take out, place in a blender and process to a smooth, cold mixture.
6. Chop the remaining chocolate very finely and stir inches Reurn to the container and the freezer for a further 1-2 hours until frozen.
7. You can serve the ice cream layered, at the last minute, between home-made chocolate biscuits or waffles. Another idea is to cut out circles of chocolate Melt mascao plain or maya gold chocolate gently (perhaps with a little orange liqueur) and then pour it on to a cool work surface (or a piece of marble) When the chocolate has cooled a little, mark with a round pastry cutter, then leave to set completely. Remove the circles carefully and serve with the ice cream.
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