Chocolate ice cream

MAKES 1 litre (35 fl oz/4 cups)

SERVES 4–6

PREPARATION TIME 10 minutes (+ chilling and churning)

COOKING TIME10 minutes

FREEZING TIME 3–4 hours

400 ml (14 fl oz) milk

300 ml (10½ fl oz) thickened (whipping) cream

250 g (9 oz) dark chocolate, finely chopped

5 egg yolks, at room temperature

110 g (3¾ oz/²/₃ cup) caster (superfine) sugar

1 Put the milk, cream and chocolate in a medium heavy-based saucepan over low heat and cook, stirring constantly, for 3–5 minutes or until the chocolate melts and the mixture is smooth (pic 1). Remove from the heat and set aside.

2 Meanwhile, use an electric mixer with a whisk attachment to whisk the egg yolks and sugar in a medium mixing bowl for 5 minutes or until very thick and pale.

3 Add the egg mixture to the chocolate mixture. Use a wooden spoon to stir constantly over medium–low heat for about 5 minutes or until the custard thickens slightly, coats the back of the spoon and holds its shape when you draw your finger across the spoon (pic 2). Transfer the custard to a bowl and place in the freezer, stirring occasionally, until well chilled but not set.

4 Churn the chilled chocolate mixture in an ice-cream machine following the manufacturer’s instructions (pic 3). Transfer to a freezer-proof container and freeze for 3–4 hours, until firm. Serve in scoops.

TIP If you don’t have an ice-cream machine, put the mixture in a freezer-proof container, cover and freeze for 3 hours or until partially frozen. Transfer to a food processor bowl and process until smooth. Return to the container, cover and freeze for 3 hours or until set.