This can be a quickly and easy recipe for ice-cream, which I conceived when I misread a classic Mary Berry recipe the egg yolks were accidentally missed out by me, however the outcome still felt good. The reason why its really easy is that it doesnt require building a custard, as most ice-creams do. The secret to making good ice-cream is simply a matter of getting a decent emulsion of water and fat. I do believe that this recipe defines that partly with a higher fat content than other ice-cream dishes Ive come across therefore beware, large volumes can cause your middle to develop!
This recipe even offers the benefit that its better than other no-cook ice-cream dishes Ive run into, because there are no raw eggs in the recipe (dried egg white is pasteurised), so it may be properly served to young ones, pregnant women, older people and immuno-suppressed, who should prevent raw eggs.
However, like precisely made ice-creams it's rich with no detectable snow crystals in mouth feel. The trick is rate you really cant afford to stop or free target when combining the ingredients together, or the ingredients may separate, and the egg whites drop their aeration.
Its also important to own your components at the right temperature. Bring the cream nearly up to room temperature by taking it out of the refrigerator about one hour before beginning to make this recipe, or the contrast in temperatures between that and the chocolate could cause the chocolate to re-solidify in lots of little flakes in your recipe (If the container holding the cream still seems great to the touch, then its too soon to begin building the ice-cream).
It is possible to create this formula without an ice-cream maker, but it's much more work you'll need certainly to just take the carton of ice-cream out of the freezer every five minutes and give it a healthy blend with a hand, over a period of about one hour or two, until it's fully established through.
I have used dark chocolate, but the finished product has a milk chocolate taste, due to all the treatment in the recipe. You may use milk chocolate, but I'm that the chocolate taste then seems to be exceedingly subtle in the finished product.
INGREDIENTS
160g (5.5oz) Dark Chocolate
2 dried egg whites, reconstituted according to package guidelines
175g (6oz) caster sugar
500ml (17 fl oz) single cream (1. 5 years fat cream)
250ml (8.5 fl oz) double cream (48% fat cream)
METHOD
Take the double & single cream from the fridge to loosen up. Make sure that your ice-cream manufacturer is preparing to use, and have all of your gear practical (you dont wish to have to break down in the middle of causeing this to be to rummage in a kitchen)
Melt chocolate by the most common process in a pyrex pan over simmering water, or in a double boiler. When it has dissolved, add the double product to the candy in the hot bowl, and blend well. Then put the simple treatment, repeatedly lightly stirring the mixture until it is perfectly even.
Then take the egg whites until stiff (and about double the amount) using an electric beater. This can get about 2 minutes. Adding the sugar, over time, continuing to whisk while this.
Then whisk in the chocolate and cream combination, again, a little at the same time, whisking constantly. cool D&G Salt and Pepper watches
Set the mixture straight into the ice-cream maker, and follow the manufacturers directions to freeze the ice-cream.
Once frozen, if you are not eating the ice-cream straight away, then put immediately right into a package, and put it in the fridge. The recipe makes about 1.5 litres of ice-cream. The ice-cream will tend to become more reliable in the freezer as time continues, therefore if it remains in the freezer for more than 4 hours, you'll need to remove the container from the freezer and set the container in the refrigerator for about 20 minutes to let it soften very slightly before serving.
You could make this formula with any type of chocolate that takes your fancy, but you may want to reduce the sugar content down to about 140g for milk chocolate or 120g for white chocolate in order to avoid the sweetness overwhelming the taste of the chocolate. Obviously, you can even add other components such as small pieces of fresh fruit, flavourings like mint or acid oils, seasonings, caramel sauce, or confectionery pieces to ring the changes. Nevertheless, if you are adding large quantities of fruit, you will have to use a higher fat cream in order to avoid getting lots of large ice crystals I suggest that in this case you use totally double cream, rather than blend of double and single cream. But, be cautious with double cream and ice-cream makers on occasions when my attention tucked, the cream whipped itself in to butter, which had a most peculiar texture when eaten!
For an 80g portion (about 2 scoops), fat Montblanc Star Automatic Watch
content is 21g; nutrient content 270kcal.