Name: Double chocolate ice-cream
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 300 millilitre milk; 200 gram dark chocolate, chopped; 1 vanilla bean, split; 3 egg yolks; 1/2 cup caster sugar; 300 millilitre carton thickened cream

Ingredients

300 millilitre milk

200 gram dark chocolate, chopped

1 vanilla bean, split

3 egg yolks

1/2 cup caster sugar

300 millilitre carton thickened cream

Method

1.In a small saucepan, combine milk, 150g chocolate and vanilla. Stir over medium heat until chocolate melts. Bring almost to the boil. Remove from heat and set aside for 20 minutes.

2.In a medium bowl, beat yolks and sugar together until pale. Slowly whisk in milk mixture. Strain into a medium saucepan.

3.Stir over a medium heat for 4-5 minutes, until mixture is thickened and coats the back of a spoon. Do not boil. Cool to room temperature.

4.Stir cream into custard mixture. Pour into the bowl of an ice-cream machine and churn following manufacturers instructions (about 30 minutes). Add remaining chopped chocolate in last 5 minutes of churning.

5.Transfer to a chilled 6-cup freezer container. Freeze until completely firm. Serve in cones or scoops

Makes 4 cups
Note

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Ingredients

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