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Double Chocolate Ice Cream
1 cup Chocolate Ganache 1 cup chocolate chips chocolate shavings or Chocolate Ganache, to serve Ice Cream Base 3 eggs 10 tbsp caster sugar, divided in half 2 tbsp boiling water 2 cups cream, chilled
© Annabel Langbein Media
Ice Cream Base
Line two 30cm loaf tins or a 2.5 litre container with baking paper.
To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside.
Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight.
In a third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.
Swirl Chocolate Ganache and chocolate chips through the Ice Cream Base. Pour into the prepared loaf tins or container and freeze for at least 4 hours, or preferably overnight, until set. If freezing for longer, cover to prevent freezer burn or flavour taint. To serve, lift out of the tin or container, cut into slices, sprinkle with chocolate shavings or drizzle with Chocolate Ganache.
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