This can be a very quick and easy recipe for ice-cream, which I invented once I misinterpret an outdated Mary Berry recipe – I by chance missed out the egg yolks, however the finish outcome nonetheless tasted good. The explanation why it’s really easy is that it doesn’t contain making a custard, as most ice-creams do. The key to creating good ice-cream is principally a matter of getting a good emulsion of fats and water. I feel that this recipe achieves that partly by having the next fats content material than different ice-cream recipes I’ve come throughout – so beware, giant portions will trigger your waistline to broaden!

This recipe additionally has the benefit that it’s safer than different “no-cook” ice-cream recipes I’ve come throughout, as a result of there are not any uncooked eggs within the recipe (dried egg white is pasteurised), so it may be safely served to kids, pregnant ladies, the aged and immuno-suppressed, who should keep away from uncooked eggs.

Nevertheless, like correctly made ice-creams it’s wealthy with no detectable ice crystals in mouth really feel. The trick is pace – you actually can’t afford to pause or unfastened focus when mixing the components collectively, or the components will separate, and the egg whites lose their aeration.

It’s additionally vital to have your components on the proper temperature. Deliver the cream virtually as much as room temperature by taking it out of the fridge about an hour earlier than beginning to make this recipe, or the distinction in temperatures between that and the chocolate may cause the chocolate to re-solidify in a number of little flakes in your recipe (If the container holding the cream nonetheless feels cool to the contact, then it’s too quickly to start out making the ice-cream).

It’s doable to make this recipe with out an ice-cream maker, however it’s much more work – you will have to take the carton of ice-cream out of the freezer each ten minutes and provides it a vigorous stir with a fork, over a interval of about an hour or two, till it’s fully set by means of.

I’ve used darkish chocolate, however the completed product has a milk chocolate flavour, due to all of the cream within the recipe. You need to use milk chocolate, however I really feel that the chocolate flavour then tends to be overly delicate within the completed product.

INGREDIENTS

160g (5.5oz) Darkish Chocolate

2 dried egg whites, reconstituted in response to packet directions

175g (6oz) caster sugar

500ml (17 fl oz) single cream (18% fats cream)

250ml (8.5 fl oz) double cream (48% fats cream)

METHOD

Take the double & single cream out of the fridge to heat up. Make sure that your ice-cream maker is able to use, and have all of your tools useful (you don’t need to have to interrupt off in the course of making this to rummage in a drawer)

Soften chocolate by the standard methodology in a pyrex bowl over simmering water, or in a double boiler. When it has melted, add the double cream to the chocolate within the heat bowl, and stir effectively. Then add the only cream, constantly gently stirring the combination till it’s completely even.

Then whisk the egg whites till stiff (and about double the quantity) utilizing an electrical beater. It will take about 2 minutes. Then add the sugar, little by little, persevering with to whisk whereas doing so.

Then whisk within the chocolate and cream combination, once more, a bit of at a time, whisking constantly. Put the combination straight into the ice-cream maker, and observe the producer’s directions to freeze the ice-cream.

As soon as frozen, in case you are not consuming the ice-cream right away, then put instantly right into a container, and put it within the freezer. The recipe makes about 1.5 litres of ice-cream. The ice-cream will are likely to grow to be extra strong within the freezer as time goes on, so if it stays within the freezer for greater than 4 hours, you will have to take away the container from the freezer and put the container within the fridge for about 20 minutes to let it soften very barely earlier than serving.

You can also make this recipe with any kind of chocolate that takes your fancy, however it’s possible you’ll need to scale back the sugar content material right down to about 140g for milk chocolate or 120g for white chocolate to keep away from the sweetness overwhelming the flavour of the chocolate. In fact, you too can add different components reminiscent of small items of fruit, flavourings like mint or citrus oils, spices, caramel sauce, or confectionery items to ring the modifications. Nevertheless, in case you are including giant portions of fruit, you will have to make use of the next fats cream to keep away from getting a number of giant ice crystals – I recommend that on this case you employ solely double cream, relatively than a combination of single and double cream. Nevertheless, watch out with double cream and ice-cream makers – on events when my consideration slipped, the cream whipped itself into butter, which had a most peculiar texture when eaten!

For an 80g serving (about 2 scoops), fats content material is 21g; calorie content material 270kcal.