Chocolate and Vanilla Ice Cream.

Chocolate and Vanilla Ice Cream.

Equipment:

2 loaf tins lined with cling film.

No ice-cream churner necessary.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-1tsp vanilla bean paste.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Divide the mixture into 2 equal portions

Add 200g dark chocolate to one portion, leave the other plain.

Return the mixture to 2 saucepans, cook, stirring, on low heat for 5-10 minutes or until the mixture coats the back of the spoon. Leave the custard pans to cool down in the sink filled with cold water. Then transfer into the prepared tins. Freeze for 2 hours.

After 2 hour. 

Use an electric mixer to beat the ice creams until all the ice crystals are gone.

Spoon into the tins. Freeze overnight

Quick Caramel sauce.

In a saucepan, put in,

-25g butter,

-2tbsp brown sugar,

-2tbsp golden syrup.

Cook on low heat until the sugar has melted.

To serve.

Spoon the ice creams on to a serving plate.

Drizzle over some caramel sauce.

Serve with fruit.