This Ice Cream is incredibly rich, although the Cointreau does help to cut through the chocolate a little. I made it as part of my deconstructed Jaffa Cake experiment, but i will definitely be re-using the recipe when I want chocolate ice cream, with or without Cointreau.
- 80g caster sugar
- 2 tbs cocoa powder
- 100g dark (70%) chocolate
- 60ml Cointreau (or liquer of choice)
- 4 egg yolks
- 250ml double cream
- 150ml semi skimmed milk
Pour the milk and cream into a saucepan, without heat and whisk in the cocoa powder. Don’t worry if it doesn’t combine properly as yet. Mix the egg yolks and sugar in a separate bowl until well combined and turning slightly pale, then add to the saucepan, whisking in well.
Bring the saucepan up to a gentle heat and stir continuously. Once the mixture is warm you can add the dark chocolate as well and stir in until fully melted in. Finally add the Cointreau. Keep it stirred and on the heat until the mixture has thickened to a custard consistency.
You can either chill the mixture and blend in an ice cream maker or put it straight in a freezer-proof container and freeze for about 4-5 hours. Take it out at that point and give it a good stir to break up any ice crystals. The mixture is so thick and almost fudge-like once chilled that unlike most home made ice creams it probably won’t need more than one churn to get it smooth.
