Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 6 egg yolks
- 100grams unrefined golden caster sugar
- 1 cup whole milk
- 1 cup double cream
- 75grams good-quality milk chocolate (40% cocoa, chopped)
- 50grams crystallized stem ginger
- 20grams fennel seeds, roughly chopped
Description
I've found that the palate cannot appreciate the complex flavours of darkchocolate when it is used cold in ice cream. I experimented with milk chocolate,and was blown away by how well its flavours worked served super-cold.
Method
Step 1 of 5
Prepare the ice-cream maker as per the instructions. In a large bowl, whisk together the egg yolks and sugar until smooth. In a medium saucepan over medium heat, bring the milk and cream to a simmer.
Step 2 of 5
Transfer the milk and cream mixture into a heatproof jug and pour into the egg mixture in a thin stream, whisking well. Once combined, strain the mixture back into the saucepan using a sieve.
Step 3 of 5
Cook the mixture over a medium-low heat for 2-3 minutes, stirring constantly, until it is thick enough to coat the back of a spoon.
Step 4 of 5
Remove the pan from the heat and add the chocolate, whisking well until combined. Leave to cool completely.
Step 5 of 5
Once the ice cream is ready, mix in the ginger and fennel seeds, transfer to an airtight container, and freeze overnight. Remove from the freezer 20 minutes before serving. You can store the ice cream for 1-2 months in the freezer.
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