"Pushing Your Breasts Together One More Time..."

[hantsbear]

Nigella Lawson describes this recipe as “The World’s Best Chocolate Ice Cream”.  No understatement; it is the most chocolate-y hit you’ll get this year; the custard doesn’t taste too great while you’re cooking it but once it is frozen, it becomes an almost criminal high…   

Type your cut contents here.

4 large egg yolks

130g plus an extra 2 tablespoons of Granulated Sugar

500ml full-fat milk

100g dark chocolate / semi-sweet chocolate (and I mean 70% cocoa solids minimum)

40g best cocoa powder you can get your hands on

 

Whisk the yolks and the 130g of sugar until thick and creamy, forming pale ribbons when you lift the whisk/beaters out of the mixture. Meanwhile, boil the milk and add this to the egg and sugar mixture slowly, beating all the time.

 

Melt the chocolate, either in the microwave or in a bowl over a pan of simmering water. Whisk the melted chocolate into the egg and milk mixture followed by the cocoa powder. Pour this mixture into a pan and cook on a low to moderate heat until everything is nicely amalgamated, and it’s starting to thicken.

 

In a thick bottomed saucepan, put the 2 tablespoons of sugar and 2 teaspoons of water; turn the heat right up and let the sugar caramelize. Whisk this into the custard mixture – don’t worry, the caramel will dissolve as you whisk it.

 

Turn this mixture into a 2 litre freezer container, and plunge it into a sink of cold water (making sure, of course, none of the water gets into the mixture) and beat the custard. Chill this for 20 minutes in the fridge then beat again.

 

If you are lucky enough to have an ice-cream maker, use it. Otherwise, transfer the mixture to the freezer and beat it once an hour for the first three hours, or until it starts to freeze nicely without ice crystals. Leave for about 12 hours. To serve, remove from freezer and let it soften, or you will be doing impressions of Uri Geller…

 

Comments

[danthered.livejournal.com]

oOOooo...sounds delicious. I wonder if it could be quickened up by means of the Liquid Nitrogen freezing process...?

Please sir can I have some MORE??????????GRRRRRRRRRRRRR

[rock-bear.livejournal.com]

One thing you forgot to say is that it doesn't actually taste that chocolatey until its frozen, I was amazed at how much stronger the chocolate taste was when you got it out of the freezer