Ingredients Jump to Instructions ↓

  1. 8 egg yolks

  2. 175g golden caster sugar

  3. 1l milk

  4. 200g 70 per cent dark chocolate , broken into pieces

  5. 250g cocoa powder (good quality, such as Green & Black's)

Instructions Jump to Ingredients ↑

  1. Whisk the egg yolks and sugar with electric beaters until very thick and pale.

  2. Pour the milk into a saucepan, add the chocolate and cocoa and bring to a simmer, stirring constantly until blended. Pour over the yolk mixture when still hot, beating all the time.

  3. Pour the chocolate mix into an ice-cream maker and churn until frozen, or pour into a container and freeze for 2-3 hours until beginning to firm up then whisk thoroughly to break up any crystals. Freeze until solid. Leave to soften in the fridge for 20-30 minutes before serving.


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