Wicked dark chocolate ice-cream

wicked dark chocolate ice-cream
6 Item



1.Combine milk, cream, sifted cocoa and 100g (3 ounces) of the chocolate in medium saucepan; bring to the boil, stirring.
2.Meanwhile, whisk egg yolks and sugar in medium bowl until thick and creamy; gradually whisk into hot milk mixture. Stir custard over low heat, without boiling, until thickened slightly. Stir in liqueur. Cover surface of custard with plastic wrap; cool 20 minutes.
3.Strain custard into shallow container, such as an aluminium slab cake pan, cover with foil; freeze until almost firm.
4.Place ice-cream in large bowl, chop coarsely, beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process two more times.
5.Line six 1-cup (250ml) moulds with plastic wrap. Stand ice-cream at room temperature to soften slightly; spoon half of the softened ice-cream into the moulds. Using the back of a teaspoon, make a shallow hollow in the centre of ice-cream. Place one clementine in each hollow; top with remaining ice-cream. Smooth surface; cover, freeze 3 hours or until firm. Turn puddings onto a tray; return to freezer.
6.Cut six 14cm (5½-inch) rounds from plastic wrap or resealable bags. Stir remaining chocolate and oil in small saucepan over low heat until smooth. Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate-side down, over puddings. Quickly smooth with hands, to avoid making deep pleats in the plastic. Freeze until firm; peel away plastic.
7.Serve ice-cream dusted with sifted cocoa.

It is fine to use two 300ml cartons (or one 600ml) of cream for this recipe. You can use Cointreau or any other orange-flavoured liqueur. Candied clementines are available from specialty food stores and delicatessens.


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