Ingredients
- Equipment needed – electric hand whisk
- Storage – 1 month in the freezer
- 125 g Dark Chocolate
- 50 g Milk Chocolate
- 4 Egg Yolks
- 4 Tbsp – Raw Caster Sugar
- 1.2Litre- Whipping Cream
Methods
- Break the chocolate into pieces and place in a heat proof bowl.Set the bowl over the pan of simmering water and stir until the chocolate melts.Remove from the heat and let it to cool slightly
- Meanwhile, place the egg yolk in the mixing bowl and whisk with the electric hand mixer for a couple of minutes or until light and fluffy. Add the sugar a little at a time, whisking constantly until it is well combined.Add the egg mixture to the melted chocolate a little at a time, whisking until it is all blended
- Place the cream in a mixing bowl and whisk with the electric hand whisk until soft peaks form. fold into the chocolate mixture.Spoon into a freezer proof dish and place in the freezer overnight to set.
- Remove the ice cream from the freezer 5 to 10 minutes before serving. So it has a chance to soften slightly.
Hiru Peiris
The Local Diner
140 Napier Road, Taupo
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