Rich chocolate ice cream
( SERVES 6 )
|500 ml||Whole milk|
|140 g||Brown sugar|
|200 g||Chocolate, finely chopped|
- Place milk and cream in a saucepan and bring to the boil.
- Beat egg yolks and sugar until light and creamy. Slowly pour in the cream and beat until combined. Place the mixture in a clean pot and stir over a low heat until it just coats the back of your spoon. Remove from heat and stir in the chocolate until smooth. Place in a bowl, cover and allow to cool completely, or overnight.
- Puree half the raspberries and push through a sieve, discarding the pips. Keep the remaining raspberries for garnish.
- To make the chocolate bowls, blow up balloons to about 15cm diameter. Wash, dry and lightly oil the outsides. Place each one upside down in a cup. Melt chocolate buttons in a bowl over a pot of simmering water. Drizzle over the balloons, creating a bowl shape. Refrigerate for 1 hour. Snip the balloons and slowly let the air out to free the bowls. Keep bowls in the fridge.
- Churn the ice cream in a machine according to the instructions, or freeze it for 2 hours, beat and refreeze.
- When ready to serve, roll ice cream into balls and place in the chocolate bowls. Serve immediately with a few raspberries and a drizzle of puree.
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