A Recipe
1-1/2 cups 40% heavy cream
2 ounces chocolate of 70% cocoa solids, roughly chopped
5 free-range egg yolks, ready in a bowl
5/8 cups superfine (caster) sugar, ready in another bowl
2 ounces of unsweetened chocolate, roughly chopped
Put the milk and cream into a pan, bring it up to a boil, reduce to a gentle simmer, and add the 70% solids chocolate. Now add the egg yolks to the sugar and beat well. When thoroughly beaten add a little of the hot cream mix, whisking quickly. This mixture is now added to the cream and milk in the pan on the stove. Stirring lively as you go, let this cook for 8 to 10 minutes. Continue stirring, but not so lively, and add the unsweetened chocolate. Allow this to melt. Once that has happened. Pass the whole lot through a fine sieve. Allow it to cool slightly before placing it in your ice-cream machine, then churn and freeze in a clean container.
It should be ready in a couple of hours, or will keep for another day, but a word of warning: do not keep it for too long, as homemade ice cream is better eaten freshly made.
