Photo by Julie O’Malley
Chocolate Icecream
450ml thickened cream
150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60% cocoa, roughly chopped
1 tsp vanilla extract
2 egg yolks
75g caster sugar
- Place the cream and chocolate into bowl over simmering water. Cook over a low heat, stirring occasionally until mixture is smooth.
- Attach wire whisk to KitchenAid. Pour the mixture into the mixing bowl. Turn to speed 2, add the vanilla, egg yolks and sugar, mixing for 1 min.
- Place the bowl into the fridge and chill for 30 mins or until the mixture is really cold but not set firm.
- With the ice cream maker turned on. Pour the mixture into the bowl. Churn for 25 mins until the mix is rising up onto the paddle.
- Remove from the bowl and serve immediately as a soft serve or spoon into an airtight container, seal and freeze over night for a firm consistency. Remove from the freezer and stand for 5 mins before scooping and serving.
Photo by Julie O’Malley