Food and Restaurants

This is a very fast and simple recipe for ice-cream, which I invented when I misread an old Mary Berry recipe – I accidentally missed out the egg yolks, but the end result still tasted good.

The secret to making good ice-cream is basically a matter of getting a decent emulsion of fat and water. I think that this recipe achieves that partly by having a higher fat content than other ice-cream recipes I’ve come across – so beware, large quantities will cause your waistline to expand!

It’s also important to have your ingredients at the right temperature. Bring the cream almost up to room temperature by taking it out of the fridge about an hour before starting to make this recipe, or the contrast in temperatures between that and the chocolate can cause the chocolate to re-solidify in lots of little flakes in your recipe (If the container holding the cream still feels cool to the touch, then it’s too soon to start making the ice-cream).

I have used dark chocolate, but the finished product has a milk chocolate flavour, because of all the cream in the recipe. You can use milk chocolate, but I feel that the chocolate flavour then tends to be overly subtle in the finished product.

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