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Showing posts from June, 2015

Chocolate ice cream

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200g      :       Dark chocolate.
  6          :              Egg yolks.
100g      :         Caster sugar.
500g      :         Whole milk.
50g        :      Double cream.
40g        :       Cocoa powder.
 70g       :       Sugar.


Place chocolate in a large bowl. Set bowl over a saucepan to be cooked gently. Stir chocolate until melted. Set aside.Beat the yolks and sugar together until light and  thick enough to leave a trail when the whisk is lifted.Mix together the milk, cream and and cocoa powder in a saucepan over medium heat until mixture begins to boil.Pour it over the egg yolk mixture in a thin stream while constantly whisking the yolks.Return the mixture to the pan and cook on a gently heat. Constantly stir with  spatula and leaving the sides and bottom unsticken. Cook until the mixture has thickened and coats the back of a spoon.Place in a utensil consisting of a  wire or plastic mesh held in a frame over the bowl of chocolate and pour the custard over the chocolate. Let it re…