100 g 70% cocoa dark chocolate, broken into pieces
300 ml full-fat milk
85 g sugar
3 free-range egg yolks
300 ml whipping cream
Recipe by Ginny Rolfe
1. Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
2. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don't allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
3. Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer's instructions, until it's frozen.
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Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)
35m (plus churning time in ice cream machine)
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BUYING SUSTAINABLY SOURCED FISH
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