Spiced Belgian chocolate ice cream

4
30 minutes

Ingredients

  • 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

Method

1
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
2
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
3
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
4
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
5
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