175 g (6 oz) sugar
150 ml (1/4 pint) water
450 g (1 lb) plain or milk chocolate
4 egg yolks
900 ml (1 1/2 pints) double cream
150 ml (1/4 pint) water
450 g (1 lb) plain or milk chocolate
4 egg yolks
900 ml (1 1/2 pints) double cream
method
1. Put sugar and water into a saucepan and stir over a gentle heat untill dissolved.
2. Bring to the boil and simmer gently for 7 min.
3. Break the chocolate into small pieces and stir into the hot syrup. Stir until dissolved.
4. Whisk in the egg yolks and cool.
5. Whip the cream until thick, but not stiff. Fold into the chocolate mixture.
6. Freeze in an electric ice cream maker according to the manufacturer's instructions. Alternatively, pour into a freezer tray and freeze.
7. Remove ice cream from freezer to refrigerator and allow 30 minutes before serving.
2. Bring to the boil and simmer gently for 7 min.
3. Break the chocolate into small pieces and stir into the hot syrup. Stir until dissolved.
4. Whisk in the egg yolks and cool.
5. Whip the cream until thick, but not stiff. Fold into the chocolate mixture.
6. Freeze in an electric ice cream maker according to the manufacturer's instructions. Alternatively, pour into a freezer tray and freeze.
7. Remove ice cream from freezer to refrigerator and allow 30 minutes before serving.
serving amount
serves 4 - 6
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