Chocolate is a favorite flavor with one and all so this ice-cream please one and all.
Serves: 8
Preparation Time: 30 minutes
Cooking Time: 20 minutes + cooling, churning and freezing
Difficulty: medium
Ingredients:
Egg yolks 8
Golden caster sugar 150g
Double cream 600g
Instant coffee granules or powder 2 tbsp
Brandy 2 tbsp
70% dark chocolate 150g
Unsweetened cocoa powder 1 tbsp
Method:
Put the egg yolks and sugar in a bowl. Whisk until the mixture is pale in colour.
Heat the double cream with the coffee until almost boiling, then slowly pour over the yolk mixture, stirring constantly with a wooden spoon.
Stir in the brandy. Reheat the custard in a pan over a gentle heat, until it thickens and coats the back of the spoon.
Put the chocolate and cocoa powder in a heatproof bowl set over a pan of simmering water to melt. Once melted, stir, remove from the heat and allow to cool.
Slowly stir into the custard. Pour into an ice-cream machine, and churn until frozen then freeze.
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