Shopping list
100 grams of dark chocolate (70%)
300 ml whole milk
85 grams of fine sugar
3 free range organic egg yolks
300 ml whipped cream
Serve with
250 ml double cream
whipped with 2 tablespoons caster sugar
50g grated chocolate
Put the container of the ice cream maker in the freezer at least 1 night in advance!
Use a thick bottomed saucepan
Chop the chocolate finely.
Pour in the milk.
Gently heat the milk.
Keep stirring until smooth.
Remove the pan from the heat and let the chocolate milk cool slightly
Put egg yolks and sugar in a big bowl.
Beat it together until pale and thick.
Stir in the chocolate milk.
Strain the chocolate mixture back into the pan.
Let it simmer while you keep stirring.
Let thicken until it covers the back of a spoon.
Pour the chocolate mixture into a cold bowl.
Stir now and then until the mixture reaches room temperature
Beat the cream soft and then fold it in the cooled chocolate mixture.
Put the chocolate mixture into the ice maker and churn into ice cream.
Churn ice cream as instructed in the ice cream maker manual.
Place the ice cream in the freezer until needed.
Take it out of the freezer 10 minutes in advance.
Scoop the ice cream into glasses and meanwhile whip the cream (optional), grate chocolate and decorate the ice cream