Ingredients
200g dark chocolate, in pieces
3 eggs
170g caster sugar
350 cream
250 milk
1 tsp vanilla bean paste
Pinch sea salt
Method
Place chocolate in TM bowl and chop 5 seconds/speed 8
Remove from bowl and set aside
Place eggs and sugar into TM bowl insert Butterfly. Beat 4min/37°/speed 3
Add remaining ingrdients, including chopped chocolate. Cook 6min/80°/speed 3
Pour into large metal loaf tin. Cool
Place in freezer for approx 2 hours or until frozen around the edges
return to TM bowl and 30sec/speed 9
Return to loaf pan and freeze overnight
I find that if I make it in the morning there is no need to wait for overnight, it will be ready that evening. I also bought some cheap silicone jelly molds with lids (that look like this) that I put the ice cream into so it makes 8 individual portions, this was to stop certain little children going to the freezer to help themselves just for a quick mouthful. :)
With regard to the chocolate I use, it has always been the Lindt Excellence range, but I have used different flavours. The most popular ice cream here is the one I make with the Mint Intense, which comes in 100g blocks (I stock up when it's on special). I have also used the Cherry Intense, Orange Intense, Chilli and A Touch of Sea Salt. I found the kids didn't like the Cherry and I have to admit it wasn't my favourite either, but you won't know unless you try. I couldn't taste any of the sea salt when I used that block, like I can when I just eat a piece of chocolate, but it did make for an incredibly smooth ice cream. The Chilli was unlike anything I had ever tasted before it was cold as ice cream is, but thad that little bit of heat from the chilli.
We just don't buy tubs of ice cream anymore and it's great to hear the kids say that the best ice cream is the one that I make.
