Vanilla ice cream with chocolate sauce
Cool down with a classic treat topped with hot chocolate sauce - a simply delicious summer dessert
SERVES
6
PEOPLE
PREP TIME
240
MINUTES
COOKING TIME
10
MINUTES
Ingredients
300 ml milk
3 tsp vanilla
110g golden caster sugar
280 ml cream
3 egg yolks
For the sauce:
100g dark chocolate, broken into small even-sized pieces
25g butter
120 ml cream
1 tbsp muscovado sugar
½ tbsp brandy
Method
To make the ice-cream put the milk, vanilla and half of the sugar into a heavy-based saucepan and bring to a shivering stage, just before it boils and the sugar has melted. Set aside.
Add the rest of the sugar to the egg yolks and whisk until pale. Add a ladleful of the milk mixture to the eggs, then whisk the egg mixture into the remaining milk and continue whisking over a low heat until it thickens.
Place the mixture into a bowl and put it in the fridge to cool, stirring every now and then to make sure a skin does not form on the surface.
Whip the cream until it doubles in volume, stop before it gets to stiff peaks. Stir this into the cold custard until combined. Scoop into a freezer-safe dish and place it into your freezer. Stir every hour for about four hours to break up the crystals.
To make the sauce melt the chocolate in a bowl over a saucepan of simmering water. Try not to stir it in case steam gets in and causes the chocolate to stiffen.
Heat all of the remaining ingredients in a saucepan over a low heat until combined. Remove from the heat and stir the mixture through the melted chocolate.Â
