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ICE CREAM
DARK CHOCOLATE ICE CREAM
INGREDIENTS
1 ½ cups (375ml) milk
5 oz (150g) dark 70% cocoa mass chocolate,
chopped
1 ½ cups (375ml) whipping cream
4 egg yolks
½ cup superfine sugar
1 teaspoon vanilla extract
METHOD
1. Heat milk and cream 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
L 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 freezer
bowl to the mixer. Set the mixer to the
FOLDING/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) whipping cream
1 ½ cups (375ml) milk
1 vanilla bean, split lengthways, seeds removed
4 egg yolks
½ cup superfine sugar
METHOD
1. Place cream, milk, vanilla bean and
seeds into a medium heavy-based
saucepan. Heat until mixture just starts
to simmer.
2. Meanwhile beat egg yolks and sugar
in a bowl until pale and thick. Remove
vanilla bean from cream mixture and
slowly whisk half of the milk mixture
into the egg mixture. Then pour back
into the saucepan
3. Return mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and coats the
back of the spoon (see tips).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Attach the Scraper Paddle and freezer
bowl to the mixer. Set the mixer to the
FOLDING/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
flavor to your ice cream or gelato.
BIA500XL_IB_C12_FA.indd 19 17/04/12 11:16 AM