Friday, March 12, 2010
A good, rich, dark-chocolate ice-cream is harder to get than you would think. The basic ice-cream mix can take only so much chocolate before its texture is ruined. Cocoa powder is the answer, allowing the ice-cream to achieve its desired richness without compromising its texture.
600ml/1 pint double cream
1 vanilla pod, cut in half lengthwise
8 eggs
150g/5oz caster sugar
100g/31/2oz dark unsweetened chocolate (preferably at least 69 per cent cocoa)
1 tbsp unsweetened cocoa powder
Start by placing the cream on the stove over a medium heat. Add the vanilla pod, bring the cream to a simmer, then turn off the heat and allow to infuse for 20 minutes.
Labels: choclate icecream, Receipe
posted
by kanth @ 10:50 PM
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