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  • 8 yolks eggs
  • 175g golden caster sugar
  • 1 litre milk
  • 200g 70% dark chocolate
    broken into pieces
  • 250g (good quality cocoa powder
    such as Green & Black’s)

Nutrition: per serving

  • kcal368
  • fat21.7g
  • saturates9.4g
  • carbs38.6g
  • fibre3.5g
  • protein6.9g
  • salt0.22g

Method

  • step 1

    Whisk the egg yolks and sugar with electric beaters until very thick and pale.

  • step 2

    Pour the milk into a saucepan, add the chocolate and cocoa and bring to a simmer, stirring constantly until blended. Pour over the yolk mixture when still hot, beating all the time.

  • step 3

    Pour the chocolate mix into an ice-cream maker and churn until frozen, or pour into a container and freeze for 2-3 hours until beginning to firm up then whisk thoroughly to break up any crystals. Freeze until solid. Leave to soften in the fridge for 20-30 minutes before serving.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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