The weather this past fortnight has really been up & down; bright sunshine and high temperatures one day, followed by constant rain and cold the next. Similarly, what we’ve fancied to eat has been changeable; warming pies & puddings or salads and cold drinks.

When I decided to make this chunky double chocolate ice cream – the elements suited it. Today as I write out the recipe, it’s anything but ice cream weather! But hey, that’s the British summer for you. The good thing about ice cream, though, is that it can stay in the freezer until the climactic conditions suit!

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Chunky double chocolate ice cream

2020-07-15 15:07:16

Ingredients

1. 180ml/6 fl oz/¾ cup whole milk
2. 125g/4½oz/½ cup caster sugar
3. 300ml/10½ fl oz/1½ cups heavy (double) cream, well chilled
4. 150g/5¼oz dark chocolate, chopped
5. 1 heaped tbsp cocoa powder
6. 1tsp pure vanilla extract
7. 50g/1¾oz white chocolate, chopped

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Instructions

1. Put the milk and caster sugar into a large heatproof bowl. Rest the bowl on top of a saucepan of simmering water - don't allow the bottom of the bowl to come into contact with the water. Use a hand mixer or a whisk to combine until the sugar is dissolved (about 1 to 2 minutes on a low speed)
2. Put 100g of the chopped dark chocolate and the cocoa powder into a medium-sized heatproof bowl. Rest the bowl on top of a saucepan of simmering water - don't allow the bottom of the bowl to come into contact with the water. Stir occasionally as the chocolate begins to melt
3. Once the chocolate is fully melted, gently stir in the cream and vanilla extract until combined thoroughly
4. Pour this into the sweet milky mixture and stir with the whisk until fully combined
5. Turn on the ice cream machine, pour the mixture into the freezer bowl, and mix until thickened (about 30-35 minutes)
6. Pour in the 50g/1¾oz each of the dark and white chocolate chunks and churn for another 5 minutes
7. Decant the ice cream into a 2-litre/70 fl oz lidded tub and freeze for another 2 hours to 'ripen'

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