I have been trying to re-create a chocolate ice-cream I tasted, when we were exhibiting at the BBC Good Food Show. It was deliciously creamy. I think I have now come close to matching both the flavour and texture. Some recipes come together straight away, whereas others are years in the making!
Start off by making the chocolate sauce which then needs to be cooled.
Serves 6-8 – You will need an ice-cream maker.
100g Mortimer Dark Chocolate Powder
170g tin of carnation evaporated milk
100ml vegetable oil.
Pour the evaporated milk into a pyrex bowl .
Add the chocolate powder and whisk. Don’t worry it won’t mix well at this stage.
Microwave on high for 1 minute.
Whisk until the chocolate has melted and the sauce is smooth.
Add the oil and continue to whisk until it is completely incorporated.
Cover the surface of the sauce with cling film and allow to go cold.
For the ice-cream
1 quantity of chocolate sauce
2 tablespoons caster sugar
300ml double cream
In a large mixing bowl beat the eggs and sugar together until pale and fluffy.
Beat in the cream followed by the milk.
Finally pour in the sauce and beat well.
Using the manufacturers instructions, pour the mixture into the ice-cream maker and churn.
Put into a plastic container and freeze. The flavours develop if left overnight.
Place the ice-cream into the fridge for 30minutes before serving, so it is easier to scoop.
The Chocolate Sauce can be made the day before.