Spiced Belgian chocolate ice cream

30 minutes


  • 4 egg yolks
  • 100g of caster sugar
  • 1 vanilla pod, scored lengthways and seeds scraped out
  • 350ml of double cream
  • 2 inch piece ginger
  • 5 cardamom pods
  • 1 tsp pink peppercorns
  • 1 stick of cinnamon
  • 1 pinch of salt
  • 100g of dark chocolate, melted. For best results, use Belgian


Lightly bruise the cardamom pods, peppercorns and cinnamon stick in a pestle and mortar. Put the cream in a saucepan and add the spices and place over a gentle flame. Once the cream scalds, turn off the heat and leave the cream to infuse for 10 minutes
Whisk together the egg yolks and sugar in a bowl until pale and creamy and pop a sieve over the bowl ready. Strain the cream into a fresh saucepan and pop it back on the heat
Once the cream has come to the boil, pour it over the eggs and whisk before pouring it back into the saucepan. Place the pan over a gentle heat and whisk constantly until the custard thickens enough so that it can coat the back of a spoon
Whisk in the melted chocolate and immediately remove the custard from the heat and pour it into a cold jug. Cover the top with cling film to prevent a skin forming and leave to cool completely before transferring to the fridge to chill for at least 2 hours
Churn the custard in an ice cream maker until set, then store in the freezer until ready to ear. Serve with a few extra shavings of chocolate