There is only one remedy for the sweltering heat which has fallen upon us and that's Ice-Cream.
I am not going to bore you with the details of my extensive research, since I took delivery of my new ice-cream maker but here are just a few facts on the object of our burning desire.
- Average ice-cream contains 16% of fat
- Most consumed flavours are strawberry, vanilla and chocolate.
As I am on a mission testing Lakeland's ice-cream maker, I have been working non-stop. In the first instance I concocted a strawberry ice-cream. I had problems with closing the lid of the machine. The next attempt, mint and chocolate ice-cream was technically perfect.However for the chocolate one, I could not work the lid out and I found the instruction booklet more concern with health and safety rather than explaining what short sighted users could easily miss - and that is to align the little black triangles which for some reason are not both obvious-
This being sorted, I am still working on my speed. As a friend of mine put it if the maker could make the mixture, I would get one now- indeed it still takes me a while to do the prep but then it takes only 25 minutes in the machine which is very good going.
The recipe, I am about to share with you comes from Ice-Cream! by Pippa Cuthbert and Lindsay Cameron Wilson- an excellent book which will be the object of my next post. "This recipe was inspired by Italian food writer Macella Hazan's Chocolate Gelato" it is indeed "Divine"
Dark Chocolate Ice Cream by Pippa Cuthbert Lindsay Cameron Wilson,
Makes 600ml (1 pt)
4 large egg yolks
125g caster sugar
100g plain chocolate (70% cocoa solids) broken into pieces I used Butlers' dark chocolate
500ml full cream milk/whole milk
45g cocoa powder
In a heat proof bowl, whisk the egg yolks and sugar till creamy.
Gently heat the milk to near-boiling point, then pour into the bowl of egg mixture, beating well.
Beat the melted chocolate into the egg mixture, followed by the cocoa.
Place the bowl over a pan of simmering water and stir with a wooden spoon until the bubbles deflate and the mixture coats the back of the spoon. remove from heat
Cover the surface with cling film & let it cool.
Leave in the fridge for at least an hour, then churn in an ice cream maker. if you don’t have one, whisk every hour to break down crystals. Serve or transfer to a freezer container, cover the surface with foil & put in the freezer.