CHOCOLATE ICE CREAM

 PREPARATION TIME: 10 MINUTES

 COOKING TIME: 10 MINUTES

 REFRIGERATION TIME: 3–6 HOURS

MAKES 1 LITRE (35 FL OZ/4 CUPS)

BASE INGREDIENTS

500 ml (17 fl oz/2 cups) milk

125 ml (4 fl oz/½ cup) thin (pouring) cream (35% dairy fat)

100 g (3½ oz) invert sugar syrup

1 egg yolk

DRY INGREDIENTS

30 g (1 oz/¼ cup) skim milk powder (0% fat)

70 g (2½ oz) good quality unsweetened cocoa powder

5 g (²/₈ oz) ice-cream stabiliser (optional)

100 g (3½ oz) dextrose

Combine the dry ingredients in a bowl. Add the milk and cream, then mix with a hand blender or a whisk. Once the mixture is well blended, add the invert sugar syrup and egg yolk. Pour the mixture into a saucepan and heat gently, stirring until the mixture is smooth and combined.

Pour the mixture into a bowl, cover the surface with plastic wrap and refrigerate for 3–6 hours.

Churn the mixture in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.