150 ml milk
150 ml single cream
3 drops of pure vanilla extract
1 egg
2 large egg yolks
75 grams castor sugar
100 grams plain chocolate
150 ml whipping cream
METHOD
Put all of the milk and 2 tablespoons of the single cream
into a saucepan .Bring just to a boil and remove from heat. Add the
In a heatproof bowl beat the egg yolks, egg and sugar until
they are pale and thick, then pour on the boiling cream and milk. Place the
bowl in a double boiler (over a pan of simmering water) and stir until the
mixture is thick like custard. Leave to cool and then chill in the refrigerator.
Add the pure vanilla extract to it.
Whip the double cream until it forms soft peaks and fold it
into the chilling custard. Transfer the mixture into a freezer container and
freeze until firm and beating twice at hourly intervals to break up the crystals.
After the first beating break the plain chocolate into small
pieces. Place it in the double boiler with the remaining single cream and mix
gently until the chocolate has completely melted and the mixture is smooth.
Allow it to cool.
After the second beating pour the melted chocolate mixture
into the ice cream and stir quickly through the mixture using a fork. Freeze in
the freezer until the mixture is firm.
