Home Made Chocolate Ice Cream(!!!)

Really Rich and Sinful Chocolate Ice Cream
I actually halved Nigella's recipe and added a couple more things, so this makes a really teeny batch. But really, it's so rich you probably can't eat a lot anyways. Or so I thought :)

2 egg yolks
70 grams sugar
1 tsp instant coffee granules (my trusty Nescafe)
50g bittersweet chocolate
2 tbsps cocoa

Whisk yolks and sugar till pale and creamy and it forms thick ribbons when you lift the whisk.

Meanwhile, put the milk to boil on the lowest heat in a thick-based saucepan. Process the (still cold from the fridge or you'll end up with sludge and that makes so much more difficult to handle) chocolate in a food processor.

Once you see a few bubbles on the surface of the milk, add the processed chocolate and cocoa to the saucepan, and, stirring/whisking all the time, tip the entire contents of the pan into your bowl of yolks. It's important not to reverse and put the eggs into the milk or you'll get scrambled eggs in milk. Now add the coffee and whisk everything till combined.

Now pour back the mixture into the pan and place back over the low heat. Whisk and whisk and whisk away (I took about 15 minutes) till the mixture thickens visibly and coats the back of a spoon. Now we got custard!

Strain the custard into a bowl, cool for 10 minutes at room temp then for another 20 minutes in the fridge. Actually it's so good that you could just eat it chilled from the fridge, which would make it Chocolate Crema or something like that.

But of course, I intended to blow AK away and make ice cream. So this is where you decant into a Tupperware with a lid and place in the freezer. Every hour till you get bored of it, get your Tupperware out and whisk/stir, making sure you get all those icy crystals at the edge into the middle and blend everything. I actually just set my freezer to the lowest setting and did this every half hour. Sooner or later you'll find you can't whisk it anymore cos it's too stiff, that's when you bring out the spoon.

I'm not really sure what it is - the joy of making ice cream from scratch for the first time or really the smooth, creamy chocolatiness of the end product. Maybe it's both.

Now this is fun.