2/3 cup (150 ml) 1/4 pt milk
142 ml carton double cream (heavy cream)
75 g dark chocolate with 70% cocoa solids
3 tbsp (45 ml) caster sugar (superfine granulated)
1 medium size egg
1 medium size egg yolk
2 to 3 drops vanilla essence
142 ml carton double cream (heavy cream)
75 g dark chocolate with 70% cocoa solids
3 tbsp (45 ml) caster sugar (superfine granulated)
1 medium size egg
1 medium size egg yolk
2 to 3 drops vanilla essence
method
1. Heat the milk, cream and chocolate in a medium saucepan and bring to the boil.
2. Whisk the sugar and eggs together until the mixture becomes a smooth cream.
3. Pour the boiling milk onto the egg mixture and return to a clean saucepan. Cook gently over a low heat until the mixture is thick enough to coat the back of a spoon.
4. Strain through a sieve into a clean bowl and mix in the vanilla essence.
5. Cover and leave until cold. Freeze in an ice cream machine according to manufacturer's instructions.
6. Serve within 2 to 3 days.
2. Whisk the sugar and eggs together until the mixture becomes a smooth cream.
3. Pour the boiling milk onto the egg mixture and return to a clean saucepan. Cook gently over a low heat until the mixture is thick enough to coat the back of a spoon.
4. Strain through a sieve into a clean bowl and mix in the vanilla essence.
5. Cover and leave until cold. Freeze in an ice cream machine according to manufacturer's instructions.
6. Serve within 2 to 3 days.
serving amount
serves: 4
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