You can kiss your waist line goodbye with this ice cream…I apologise upfront to those who are trying to lose weight…You won’t be able to resist this ice-cream because it’s beyond amazing! Think creamy dark chocolate mousse that is lightly frozen… a little like semifreddo.
Melt the chocolate and cream over a double boiler. Make sure that the condensation does not get into the chocolate or it will make it useless.
Add the egg yolks, vanilla and sugar. Mix well using an electric mixture. Chill for 30 minutes.
Put the mixture in your ice cream churn for 25 minutes or until the mixture has turned to soft serve ice cream. The mixture should be just rising up onto the paddle. Once the mixture is the correct texture, remove it from the churn or freezer bowl attachment and serve immediately or spoon into an airtight container to freeze. Don’t put the ice cream into a container that has previously had strong odoured food. I keep rectangular glass containers that I only use for ice cream.
You can use Nestle Plaistowe Couverture Deluxe chocolate for this recipe or any other 70% dark chocolate. I always use Lindt because it’s easily available.
Use the ice cream within 4 days as it contains raw eggs.
I’m a chocolate gal through and through,
but what’s your favourite flavour my ice cream loving readers?