Ing :
4 egg yolks
1 cup sugar, leveled
2 cups milk
1 cup cream
1 cup chocolate chips
2 tbsp cocoa dissolved in 1 tbsp hot water and cooled
Method :
Beat yolks and sugar till pale and thick.
Boil cream and milk in a pan.
Cool.
Gradually stir it into the egg and sugar and cook over low heat.
Whisk continuously till mixture coats the back of a spoon (or reads 160 degrees on a thermometer).
Immediately plunge the bowl in icy water and cool the mixture.
Add the cocoa.
Pour mixture into airtight boxes and freeze until icecream starts to set around edges, remove from freezer and add chocolate chips.
Beat.
epeat this process three or four times, removing box from freezer when icecream starts to set.
This is to prevent ice crystals forming.
Leave to set overnight.
Serve the ice cream in the chocolate trellis cups.
Serves 6-8.
Trellis Cups :
Melt 100gm plain chocolate.
Invert a cupcake tray.
Cover 6 alternate moulds with cling.
Place the chocolate in a paper piping bag and pipe around the base of the mound, pipe chocolate back and forth over it to form a trellis.
Carefully pipe a double thickness.
Chill till set, lift from the tray and carefully peel the cling.
Serve the icecream in these cups.
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