April 9th 2012 13:12
There is no better way to hold onto the long warm days of summer than sharing the ultimate best chocolate ice cream in the sunshine.
Making ice cream is an art and once you have gone through the process a few times you quickly learn that the best ice cream comes from the smoothest, creamiest Crème Anglaise or custard.
The eggs are the tricky part, making sure they don’t scramble when you add the hot milk to the egg and sugar mix or that they cook sufficiently in the custard stage or the ice cream will be brittle instead of smooth and creamy. I have also learnt that the milk should never boil and should only warm to the point of frothing without simmering or boiling – believe it or not this has a big impact on the smoothness and the flavour of the ice cream.
My latest discovery is the use of 100% cocoa that comes in a solid block and 70% dark chocolate to get the best chocolate flavour.
Ice cream has become a labour of love but those moments in the warm sunshine savouring the memories of a summer well spent with the smooth richness of chocolate ice cream are worth it.
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