Recipe Details
| Title | Super rich chocolate ice cream |
|
| Author | Delia Smith | |
| Portions | 6 | |
| Created | 16th February 2015 09:40 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 204.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Chocolate, dark, 70-85% cocoa solids | 250 Gram |  |
| Butter, unsalted | 100 Gram | |
| Sugar, caster | 150 Gram | |
| Water, tap, drinking | 150 Millilitre | |
| Egg, yolk, chicken, raw | 4 Large |  |
| Cream, fresh, double | 500 Millilitre | |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 918 |  |
| Protein | 14.49% | |
| Other Carbohydrate | 5.37% | |
| Sugar | 41.80% | |
| Fat Saturated | 234.35% | |
| Fat Unsaturated | 50.09% | |
| Fiber | 18.17% | |
| Sodium | 1.39% | |
| Salt | 1.58% | |
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Recipe Method
1. Break up the chocolate and place with the unsalted butter in a warmish oven for about 15 minutes. 2. Remove and stir until melted and blended together. 3. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. 4. Leave the mixture to cool for just a minute. 5. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. 6. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. 7. Pour the mixture into an ice cream machine and churn until frozen.