Worlds Best Chocolate Icecream!!

Ice Cream and Dark chocolate are two of my greatest weaknesses!! And The Great Nigella Lawson puts these two together in the most fantastic way!! Nigella herself gets the recipe from Marcella Hazan.This ice cream is deliriously perfect!! Luscious, silky smoothness and so easy to make.

What you need:

• 4 egg yolks
• 130 g plus 2 tablespoons granulated sugar
• 500 ml milk
• 100 gr dark chocolate (min.70% cocoa solids)
• 40 g cocoa powder

Method:

• Whisk the yolks & 130 gr of the sugar in a bowl until thick & creamy, foaming pale ribbons when you lift the whisk. ( I just bought a new hand blender, so doing this was such a breeze)
• Bring the milk to the boil & add it to the beaten yolks, pouring slowly & beating all the while
• Melt the chocolate in a bowl above (but not touching) some simmering water in a pan or you can give it a quick blast of heat in the microwave to melt/
• Then whisk this, followed by the cocoa, into the egg & milk mixture
• Pour the chocolate-custard mixture into a pan & cook on a low to moderate heat, stirring with a wooden spoon, until everything’s smooth & amalgamated & beginning to thicken.
• Put 2 tablespoons of sugar with 2 teaspoons of water into a thick bottomed saucepan & turn the heat to high
• Make a caramel: heat this until it’s dark brown & molten. Its such a beautiful colour.
• As it browns, whisk it into the chocolate custard; don’t worry if it crystallizes on contact as the whisking will dissolve it
• Turn into a bowl to cool and then transfer to an air tight container to freeze till solid.
• Nigella says to use a ice cream maker to churn  but I found that just freezing it made it so soft and un icy!
• Before serving, bring it into the fridge from the freezer for about 20 minutes and let it ripen!