Double Chocolate Ice-Cream
For a wickedly Child friendly dessert, spoon a large scoop of ice-cream between 2 biscuits to make a biscuit ice-cream sandwich- and if there really lucky-you’ll serve it with hot chocolate fudge sauce. -”oh” !
Preparation time: 20 minutes plus setting Quantity: Serves 6-just over a pint mix. Cooking time: 20 minutes
Ingredients
300 ml/ 10 fl oz full fat milk
1 teaspoon vanilla extract/1/2 vanilla pod
3 large egg yolks
75g/ 3 oz caster sugar
2 x 100g bars/200g good chocolate-chopped
200 ml whipping cream
2 tablespoons chocolate chips
Method
- Boil the milk and vanilla
- Meanwhile whisk the egg yolks and sugar
- Pour the milk on to the egg mix, stir round
- Pour back in to the saucepan-simmer very very lightly (or it’ll split)
- Stir continuously until the Anglaise/custard mix coats the back of a wooden spoon/thickens
- Pour over the chopped chocolate -stir till the heat melts the chocolate
- Cool
- Whisk the cream till stiff
- Fold in the cooled chocolate Anglaise
- Add the chocolate chips
- Pour in to an ice-cream machine-or set in a shallow container in the freezer, stirring every 30 minutes till set, approx 3 hours