September 19, 2004

Instant Ice Cream

serves 4-6

fine quality dark chocolate - 200g
a small espresso (about 50ml)
tin of fresh custard - 400g (from the chiller cabinet at the supermarket)
whipping cream - 250ml


Put the chocolate, broken into pieces, and the coffee in a heatproof basin set
over a small pan of simmering water, making sure the bottom of the bowl
doesn't touch the water. Once the chocolate has melted, stir gently once or
twice and turn off the heat. Pour the custard into a jug, then stir in the cream
and chocolate. Scoop the mixture into an ice-cream machine and churn till
frozen.

No ice-cream machine? Then pour the mixture into a plastic box and place in
the freezer, removing it and beating the mixture with a hand whisk every
couple of hours until it's almost frozen. (You will need to do this two or three
times.) If you leave it in the freezer overnight, then place it in the fridge for an
hour or so before serving to allow it to soften.

Posted by reisel at September 19, 2004 04:14 PM
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