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Instructions
1. Place the milk, cream , melted chocolate, cocoa powder and vanilla in a
saucepan and heat, stirring from time to time, until almost boiling.
2. Place the egg yolks and sugar in a bowl and whisk until the mixture is pale.
Using an electric whisk is much quicker and easier. It will take a couple of
minutes.
3. Once hot, slowly pour the cream mixture over the egg yolk mixture, stirring
constantly until well blended.
4. Return the mixture to the saucepan and cook over a low heat, stirring
constantly with a wooden spoon, until the mixture thickens enough to coat the
back of the spoon.
5. Remove from the heat, strain into a jug and allow to cool completely.
6. Once cold, pour into an ice-cream maker and freeze-churn according to the
manufacturer's instructions � usually 25 � 35 minutes.
Alternatively transfer the mixture to a freezer-proof rigid
box, cover and freeze for about 2 hours until the mixture starts to freeze.
Remove from the freezer and beat or whisk well to break up the ice crystals then
re-cover and return to the freezer until completely frozen.
7. After the churning time, transfer to a rigid freezer proof box and freeze
until ready to serve. |
