Dark chocolate ICE Cream

ICE CREAM

INGREDIENTS

1 ½ cups (375ml) milk

5 oz (150g) dark 70% cocoa mass chocolate, chopped

1 ½ cups (375ml) whipping cream

4 egg yolks

½ cup superfine sugar

1 teaspoon vanilla extract

METHOD

1.Heat milk and cream in a non-stick saucepan over medium heat, stirring occasionally until bubbles start appearing around the edges of the saucepan. Remove from heat and add chocolate, stirring until chocolate has melted and is well combined. Set aside to cool slightly and whisk in the cream.

2.Beat eggs and sugar until pale and creamy, add vanilla.

3.Continue beating mixture and add L warm milk mixture, repeat with remaining milk until combined.

4.Refrigerate for at least 4 hours or until chilled.

5.Attach the Scraper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Best eaten immediately with fresh raspberries.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

Vanilla bean ICE CREAM

INGREDIENTS

1 ½ cups (375ml) whipping cream

1 ½ cups (375ml) milk

1 vanilla bean, split lengthways, seeds removed

4 egg yolks

½ cup superfine sugar

METHOD

1.Place cream, milk, vanilla bean and seeds into a medium heavy-based saucepan. Heat until mixture just starts to simmer.

2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Remove vanilla bean from cream mixture and slowly whisk half of the milk mixture into the egg mixture. Then pour back into the saucepan

3.Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).

4.Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

Best eaten immediately and served with shaved chocolate curls, chopped peanuts and chocolate sauce or grated peppermint crisp and wafers.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

NOTE

Infusing or steeping the vanilla pod in the warm milk will lend a lovely vanilla flavor to your ice cream or gelato.

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17/04/12 11:16 AM

BIA500XL specifications

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