Chocolate ice cream

Chocolate ice cream

By
From
A la Grecque
Makes
2 litres
Photographer
Mark Roper

A rich, dark ice cream that’s made with sugar syrup instead of milk. The brandy prevents it from becoming icy in the freezer.

Ingredients

Quantity Ingredient
250g caster sugar
160ml water
500g dark cooking chocolate
100g cocoa powder
200ml brandy
14 egg yolks
1.5 litres pouring cream

Method

  1. Put the sugar and water in a heavy-based saucepan and heat gently to dissolve. Increase the heat and simmer for 5 minutes to make a syrup. Remove from the heat and allow to cool.
  2. Half-fill another large saucepan with water and bring to the boil. Combine the chocolate, cocoa and brandy in a bowl and sit on top of the saucepan of boiling water, making sure the water doesn’t touch the bowl. (A stainless steel bowl is best, as it is a good conductor of heat.) Heat until the chocolate has melted, then stir gently to combine. Set the bowl aside.
  3. In a different stainless steel bowl, whisk the egg yolks with the sugar syrup and sit the bowl on top of the boiling water, making sure the water doesn’t touch the bowl. Cook, stirring continuously with a wooden spoon, until the temperature reaches 83ºC. If you don’t have a thermometer, the custard should be thick enough to coat the back of the spoon.
  4. Remove from the heat and stir in the melted chocolate mixture. Stir in the cream and whisk to combine. Tip into an ice cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for up to a week.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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