By Michael Paul ‘Here’s an easy recipe for a really rich, sensationally creamy French-style glace, which, like chez Berthillon, will get people queuing for more. It’s a lot easier if you have an ice-cream maker but, if you don’t, be prepared to do a bit of stirring’. Do read our review of Michael Paul cookbook Sweet Paris.
French-Style Rich Dark Chocolate Ice Cream
- 125 gms (4½ oz) bittersweet dark chocolate
- 1 vanilla pod or 2 teaspoons vanilla extract
- 225 ml (7½ fl oz) whole milk
- 5 egg yolks
- 75 gms (2¾ oz) caster (superfine) sugar
- 1 tbsp cocoa powder
- 200 ml (7 fl oz) double (heavy) cream
- Using a sharp knife, carefully chop the chocolate into small pieces about 5 mm (1/5 inch) in size and put to one side.
- Next make the custard base: cut open and scrape the seeds from the vanilla pod, then add them along with the pod to the milk in a saucepan. Bring slowly to the boil, then leave aside for a few minutes to cool and for the vanilla to infuse.
- In a mixing bowl, beat together the egg yolks and sugar until thick and pale in colour. Fish out the vanilla pod then slowly pour the hot but not boiling milk into the mixture, stirring until it is well mixed.
- Pour the mixture back into the saucepan, add the cocoa powder and heat very gently while continuing to stir with a wooden spoon until the custard thickens – but be careful not to bring to the boil. When the custard coats the back of the wooden spoon, remove the saucepan from the heat. Stir in the chopped chocolate pieces. Keep stirring until all the chocolate has melted.
- Leave to cool. When it’s completely cool, lightly whip the cream and fold into the chocolate mixture.
- Churn in an ice-cream maker if you have one. If not, freeze in a metal bowl or suitable container, and stir every 15 minutes while freezing to stop ice crystals forming. Finally, if you used an ice-cream maker, spoon into a container and freeze until firm.
[Sweet Paris is published by Hardiegrant Publishing and is available in leading bookstores. Hardiegrant Publishing have shared this recipe and image with FoodeMag dxb website and e-magazine. We may have altered it to match the format in which our recipes appear in this website]
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