As decisions go, it was a very good one. This ice cream was the smoothest, silkiest ice cream I’ve ever made. I used chocolate containing 74% cocoa (I think that that’s correct – am I the only one slightly confused as to what the percentage actually measures?), which made the ice cream quite rich and slightly bitter, with the buttermilk adding that distinctive tang that I remembered from the buttermilk sorbet I tried.
It was a fitting way to return to the world of baking and cooking after a few weeks of absence due to revision. Most of my exams are, at long last, over, so I finally have time to cook and blog again. Hopefully this is just the first of many delicious recipes I'll be able to try over the summer!
Recipe adapted from Green and Black's Ultimate Chocolate Recipes
3 egg yolks
150g caster sugar
250ml double cream
200g dark chocolate, finely chopped
You will need to put the canister from the ice cream maker in the freezer at least 24 hours before you plan to churn the ice cream.
Combine the milk, cream and half of the sugar in a large saucepan and bring to the boil.
Whisk together the egg yolks and remaining sugar until pale, then pour over the hot cream mixture and whisk well. Return the mixture to the pan and cook over a very low heat, stirring continuously until it just starts to thicken. This can take quite a long time: just be patient, and keep stirring. Don't allow the custard to boil.
Once the custard has thickened, remove from the heat and add the chocolate. Stir until smooth. Whisk in the buttermilk until well blended.
Pour the mixture into a bowl or jug and allow to cool before refrigerating, preferable overnight. Churn the mixture in the ice cream maker according to manufactories instructions. Keep in the freezer until required - apparently this is best served within a few hours of churning.