This is a slightly more complicated recipe compared to the Chocolate Ice-Cream (without egg) one. But it's worth the trouble, trust me.
To make this classic, use good quality chocolate to give the best flavour.
Serves 6.
Got this recipe from 500 Delicious Desserts Book.
Ingredients:
750ml / 3 cups milk
10cm / 4inch piece of vanilla pod
4 Egg Yolks
150gm / 5 oz or 3/4 cup Granulated Sugar
225gm / 8oz Dark (bittersweet) Chocolate, melted
* If Milk Chocolate is used rather than Dark Chocolate, you'll get a very sweet ice-cream. Too sweet for my taste buds. Good quality bittersweet dark chocolate is best!
Method:
1. To make the custard, heat the milk with the vanilla pod in a small pan. Remove from the heat as soon as small bubbles start to form. Do not boil.
2. Beat the egg yolks with a wire whisk or electric beater. Gradually incorporate the sugar, and continue beating for about 5 minutes until the mixture is pale yellow. Strain the milk, and slowly add it to the egg mixture, drop by drop.
3. Pour the mixture into a double boiler with the melted chocolate. Stir over moderate heat until the water in the pan is boiling, and the custard thickens enough to lightly coat the back of a spoon. Remove from the heat and allow to cool.
4. Pour mixture into an ice-cream maker and let it mix till thickened. The ice cream will have a soft, creamy texture. If you would like a firmer consistency, place them into a container and in the freezer for 2 hours.
5. If you don't have an ice-cream maker, after point 4 - Pour mixture into a freezer container and freeze until set, about 3 hours. Remove from the container and chop roughly into 3 inch pieces. Place in a bowl of a food processor and process till smooth. Return to the freezer container, and freeze again until firm. Repeat the freezing-chopping process 2 or 3 times until a smooth consistency is reached, then freeze until it is to be served.
I don't have a picture of this ice-cream cos we walloped it before I could manage to snap one. =p
To make this classic, use good quality chocolate to give the best flavour.
Serves 6.
Got this recipe from 500 Delicious Desserts Book.
Ingredients:
750ml / 3 cups milk
10cm / 4inch piece of vanilla pod
4 Egg Yolks
150gm / 5 oz or 3/4 cup Granulated Sugar
225gm / 8oz Dark (bittersweet) Chocolate, melted
* If Milk Chocolate is used rather than Dark Chocolate, you'll get a very sweet ice-cream. Too sweet for my taste buds. Good quality bittersweet dark chocolate is best!
Method:
1. To make the custard, heat the milk with the vanilla pod in a small pan. Remove from the heat as soon as small bubbles start to form. Do not boil.
2. Beat the egg yolks with a wire whisk or electric beater. Gradually incorporate the sugar, and continue beating for about 5 minutes until the mixture is pale yellow. Strain the milk, and slowly add it to the egg mixture, drop by drop.
3. Pour the mixture into a double boiler with the melted chocolate. Stir over moderate heat until the water in the pan is boiling, and the custard thickens enough to lightly coat the back of a spoon. Remove from the heat and allow to cool.
4. Pour mixture into an ice-cream maker and let it mix till thickened. The ice cream will have a soft, creamy texture. If you would like a firmer consistency, place them into a container and in the freezer for 2 hours.
5. If you don't have an ice-cream maker, after point 4 - Pour mixture into a freezer container and freeze until set, about 3 hours. Remove from the container and chop roughly into 3 inch pieces. Place in a bowl of a food processor and process till smooth. Return to the freezer container, and freeze again until firm. Repeat the freezing-chopping process 2 or 3 times until a smooth consistency is reached, then freeze until it is to be served.
I don't have a picture of this ice-cream cos we walloped it before I could manage to snap one. =p
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