Just like my other Brown Bread Ice Cream, this recipe does not require an ice cream maker, repeated churning nor any cooking of the ingredients into a custard before freezing. Simply whisk, combine, freeze and ta-daa!: easy-peasy smooth and creamy gourmet-quality chocolate ice cream :)
Whilst it doesn't show up well in the picture because I ran out of chocolate and therefore put way too little this time round, the word "fleck" in the title refers to the finely grated dark chocolate I add into the mixture (my attempt at recreating something visually similar to Haagen Dazs Belgian Chocolate). The recipe below gives you the correct amount to use- by all means increase or decrease it as preferred, or use chocolate chips, brownie chunks, crushed biscuits or whatever else you fancy instead.
Cocoa Fleck Ice Cream
Makes a 1 litre tub
2 egg whites- whisk until stiff.
2 egg yolks- combine with 1 tsp vanilla extract (or 1 tsp dark rum for a more adult version). Fold into egg whites. Set aside.
In a separate bowl, whisk together until floppy (be careful not to overbeat until too stiff):
300ml double cream
85g icing sugar and 2 heaped tbsp cocoa powder, sifted together
100g melted dark chocolate, cooled
Fold together double cream mix, egg white mix and 100g finely grated dark chocolate (or other toppings of choice). Pour into a 1-litre container and freeze for at least 4 hours. Move to refrigerator for 20 mins before serving to soften slightly.