Chocolate ice cream is always great and if you make it with a good chocolate it will be fantastic.
I used Valrhona Guanaja 70 % chocolate that you can buy in 200 g bars for cooking with. The chocolate taste fantastic and melts beautifully into the Creme Anglaise, creating a silky smooth ice cream without any graininess.
I recently started using Clarence Court Burford Brown eggs. They are fantastic eggs with a deep yellow orange yolk.
This makes enough for about 2-3 persons.
Ingredients for the chocolate ice cream:
100 g chocolate (50 – 70 %), finely chopped
70 g caster sugar
3 medium egg yolks
150 ml double cream
150 ml whole milk
Preparing the chocolate ice cream:
Bring the cream, milk and 46 g of the sugar slowly to the boil in preferably a non stick pot while stirring occasionally. At the same time, whisk together the egg yolks and 24 g of the sugar in a glass bowl until it reaches light ribbon consistency.
Temper the yolk mixture by slowly poring over the warm milk mixture while whisking vigorously, when the first bit of milk is incorporated you can poor a bit quicker. A bit like making a mayonnaise.
You have to go slow at the beginning so that you don’t scramble the eggs.
When all the milk is incorporated poor the mixture back into the pot and heat gently over a low to medium heat while stirring with a wooden or silicone spatula. A bit like making a risotto.
When the custard thickens a bit draw a line with your finger through the custard on the spatula. If your finger leaves a line without the custard flowing back together it’s finished. Take it off the heat and stir in the chocolate. Stir until the chocolate is melted.
Set a glass or metal bowl into your sink or a bigger bowl and fill the sink with cold water and a few ice cubes. Poor the chocolate custard into the small bowl through a fine meshed sieve or chinois.
Stir occasionally until the custard is cooled down.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Ingredients for the raspberries:
300 g raspberries
25 g caster sugar
1 lemon
Preparing the raspberries:
Put the raspberries in a bowl and poor sugar and lemon juice over them. With a light hand, toss together the raspberries with the sugar and lemon juice.
Leave to macerate for 30 minutes in room temperature. This will boost the flavor of the raspberries.