Home > Comfort Food Recipes > Chill Out Desserts > Chocolate Ripple Ice Cream
Chocolate Ripple Ice Cream
Ingredients
4 egg yolks
75g/3oz/6 tbsp caster (superfine) sugar
5ml/1 tsp cornflour (cornstarch)
300ml/½ pint/1¼ cups semi-skimmed milk
250g/9oz dark (bittersweet) chocolate, broken into squares
25g/1oz/2 tbsp butter, diced
30ml/2 tbsp golden (light corn) syrup
90ml/6 tbsp single (light) cream or cream and milk mixed
300ml/½ pint/1¼ cups whipping cream
Wafer biscuits, to serve
Details
Serves: 4
Method
1. Put the yolks, sugar and cornflour in a bowl and whisk until thick and foamy. Pour the milk into a pan, bring it just to the boil, then gradually pour it on to the yolk mixture, whisking constantly.
2. Return the mixture to the pan and cook over a gentle heat, stirring constantly until the custard thickens and is smooth. Pour it back into the bowl and stir in 150g/5oz of the chocolate until melted. Cover the chocolate custard closely, leave it to cool, then chill.
3. Put the remaining chocolate into a pan and add the butter. Spoon in the golden syrup. Heat gently, stirring, until the chocolate and butter have melted.
4. Stir in the single cream or cream and milk mixture. Heat gently, stirring continuously, until the mixture is smooth, then leave this chocolate sauce to cool, stirring occasionally.
5. Whip the cream until it has thickened, but is still soft enough to fall from a spoon. Fold it into the custard, pour into a plastic tub or similar freezerproof container and freeze for 5 hours until thick, beating once with a fork or electric whisk or in a food processor. Beat the ice cream in the tub one more time.
6. Add alternate spoonfuls of ice cream and chocolate sauce to a 1.5 litre/2½ pint/6¼ cup plastic container. Freeze for 5-6 hours until firm. Serve with wafers. Using an ice cream maker: Stir the cream into the custard and churn for 20-25 minutes until thick.
Energy 900Kcal/3749kj; Protein 11g; Carbohydrate 74.9g, of which sugars 74.3g; Fat 63.9g, of which saturates 37.8g; Cholesterol 314mg; Calcium 211mg; Fibre 1.6g; Sodium 142mg
Related food category:
