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ICE CREAM
DARK CHOCOLATE ICE CREAM
INGREDIENTS
1 ½ cups (375ml) milk
150g dark 70% cocoa mass chocolate, chopped
1 ¼ cups pure cream
4 egg yolks
½ cup caster sugar
1 teaspoon vanilla extract
METHOD
1. Heat milk in a non-stick saucepan over
medium heat, stirring occasionally
until bubbles start appearing around
the edges of the saucepan. Remove
from heat and add chocolate, stirring
until chocolate has melted and is well
combined. Set aside to cool slightly and
whisk in the cream.
2. Beat eggs and sugar until pale and
creamy, add vanilla.
3. Continue beating mixture and add
1/3 warm milk mixture, repeat with
remaining milk until combined.
4. Refrigerate for at least 4 hours or until
chilled.
5. Attach the scraper paddle and thermal
ice cream bowl to the planetary mixer.
Set the mixer to Fold/Kneading setting,
attach splash guard and pour the chilled
ice cream mixture into the bowl. Churn
mixture for 10-15 minutes or until
desired consistency is reached.
Best eaten immediately with fresh
raspberries.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
VANILLA BEAN ICE CREAM
INGREDIENTS
1 ½ cups (375ml) milk
1 vanilla bean, split lengthways, seeds removed
4 egg yolks
½ cup caster sugar
1 ¼ cups pure cream
METHOD
1. Heat milk, vanilla seeds and bean in
a saucepan over medium heat until
bubbles start appearing around the
edges. Remove from heat and allow
vanilla to infuse for a further 5 minutes.
2. Beat egg yolks and sugar until pale and
creamy.
3. Remove vanilla pod and add the cream.
Add tablespoonfuls of milk/cream
mixture to the egg, beating between
additions. Repeat until all mixture has
been added and mixed through.
4. Refrigerate mixture for at least 4 hours.
5. Attach the scraper paddle and thermal
ice cream bowl to the planetary mixer.
Set the mixer to Fold/Kneading setting,
attach splash guard and pour the chilled
ice cream mixture into the bowl. Churn
mixture for 10-15 minutes or until
desired consistency is reached.
Best eaten immediately and served with
shaved chocolate curls, chopped peanuts and
chocolate sauce or grated peppermint crisp
and wafers.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
NOTE
Infusing or steeping the vanilla pod in
the warm milk will lend a lovely vanilla
flavour to your ice cream or gelato.
TIP
For Vanilla gelato replace cream with
all milk.