Ingredients Jump to Instructions ↓

  1. 1 1/5 litre/2 pints milk

  2. 350 g/13 oz caster sugar

  3. 350 ml/13 fl oz whipping cream

  4. 125 g/4 oz chocolate, finely chopped

Instructions Jump to Ingredients ↑

  1. Method : In a heavy-bottomed saucepan, heat the milk with the vanilla pod just to boiling point; set aside . In a bowl, beat the egg yolks and sugar together until pale and creamy. Slowly add the hot milk, stirring all the time with a wooden spoon. Return the mixture to the cleaned saucepan over a low heat and stir gently until the custard thickens enough to coat the back of the spoon. Strain the custard into a clean bowl and leave to cool, preferably over ice. Whip the cream until thick, but not too stiff, then fold into the custard. Churn the mixture in an ice cream machine. When the ice cream is almost frozen, add the chocolate and stir in evenly.


Send feedback