Chocolate Cream Ice

Metric Imperial

50 g plain chocolate                                   2 oz plain chocolate

600 ml single cream                                   1 pt single cream

75 g caster sugar                                        3 oz caster sugar

3 egg yolks, beaten                                     3 egg yolks, beaten

2-3 x 15 ml spoons Marsala or sweet sherry 2-3 tablespoons Marsala or sweet sherry

To decorate: To decorate:

Whipping cream Whipping cream

Crystallised violets Crystallised violets

Pistachio nuts or walnuts Pistachio nuts or walnuts

An ice cream made with a chocolate custard base which can be varied by flavouring it with instant coffee or rum, or given a crunchy texture by folding in 2-3 x 15 ml spoons (2-3 tablespoons) of praline (see page 66) with the egg whites.

Break up chocolate and melt in a bowl over hot water. Put the cream over a gentle heat. Add a little hot cream to the melted chocolate, stir until smooth and blend back into cream with the sugar. Add 2-3 x 15 ml spoons (2-3 tablespoons) of the chocolate mixture to the egg yolks and stir this mixture back into the pan. Continue to stir over gentle heat (in a double boiler if preferred) until cream thickens into thin custard and coats the back of the wooden spoon. Do not boil or it will separate. *

Cool, stirring occasionally to prevent a skin forming, then add Marsala or sherry. Pour into freezer tray or moulds and freeze until stiff.** Serve decorated with whipping cream, crystallised violets and chopped nuts.

*I use a thermometer and heat the mixture to 80°C.

I use an ice cream maker.

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