Chocolate covered ice cream balls for a delightful treat.
Serves: 8 mini bombs
Preparation Time: 20 minutes
Cooking Time: 1 hour + cooling, freezing
Difficulty: medium
Ingredients:
Double cream 600ml
Cardamom pods 30, split and seeds lightly crushed
Extra- strong coffee 100ml
Egg yolks 8
Golden caster sugar 150g
70% dark chocolate 200g
Method:
Heat the cream with the cardamom seeds and coffee over a very gentle heat for about 10 minutes. Allow to cool.
Put the egg yolks and sugar in a bowl. Whish until the mixture is a pale in colour. Reheat the flavoured cream and pour through a sieve into a jug, discarding the cardamom. Pour the sieved milk over the yolk mixture, while stirring constantly. Reheat in a pan over a gentle heat, until the custard thickens and coats the back of a wooden spoon. Do not over-heat as the mixture will curdle. Pour into an ice-cream machine and churn. Freeze overnight. If you do not have an ice-cream machine, freeze the mixture over night, remove and run in a mixture and refreeze . remove and repeat twice for a smooth ice-cream.
Scoop into balls and line up on a greaseproof-lined, pre-frozen baking sheet and heat proof bowl set over simmering water. Once the chocolate has cooled, yet still liquid, spoon over the ice cream balls until coated. Refreeze until needed.
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