A luscious velvety ice-cream perfect on its own or with your favourite dessert.
- 2 cups milk
- 600 ml cup cream
- 400 g dark chocolate (70% cocoa), roughly chopped
- 1 cup caster sugar
- 8 free-range egg yolks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1½ litres
Freezing time 4 hours or overnight
Combine milk and cream in a saucepan over a low heat and bring to a simmer. Remove from the heat, add the chocolate and stir until the chocolate has melted, allow to cool.
Combine the sugar and egg yolks in a bowl and whisk until pale and creamy. Gradually whisk in the chocolate and cream mixture to make a chocolate custard. Return the chocolate custard mixture to the saucepan and stir over a low heat until slightly thickened and coats the back of a spoon. Do not allow the custard to boil or it will curdle.
Chill the custard and then churn in an ice-cream churn according to manufacturer’s instructions.
Place into a freezer container and freeze for 4 hours or overnight.
Rum and raisin ice-cream
Soak 1 cup of raisins in ⅓ cup dark rum overnight until raisins are plumped. Combine with the chocolate custard in the ice-cream churn and churn according to the manufacturer’s instructions.
the food dept. fact
• If you don’t have an ice-cream churn, freeze the custard in a freezer container until firm. Break up the ice-cream and beat with an electric mixer until smooth. Return to the freezer container and freeze for 4 hours or overnight.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.