National Ice Cream Month

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

July 21st 2016

YAY! According to my sources, it’s National Ice Cream Month. And Sunday 17th was National Ice Cream Day. How wonderful that’s we’re honouring this magnificent dessert with an official month of celebration. Although to be fair, I don’t need an excuse to appreciate one of my most favourite frozen treats.

Everyone loves ice cream, surely. Whether it’s a pimped up sundae or a simple scoop in a cone, nothing quite beats its cooling, creamy, deliciousness. (I can be partial to light and fruity sorbet too. The perfect palate cleanser.) And with fabulously talented gelatarias and chefs around the world creating a myriad of incredible flavours and combinations, it’s hard not to find a favourite.

So, without further ado, here one for you to try at home. And while an ice cream maker takes the burn out of the churn, these can be made by hand. Ensuring the end reward is sweeter than ever.

Chocolate Deluxe

castor sugar150g
finest quality dark chocolate (saving a tiny piece for grating)250g
unsalted butter100g
egg yolks beaten4
double cream500ml
Preparation Time: 1hr 30mins
  1. Break up the chocolate and place with the unsalted butter over a Bain Marie until melted and blended together.
  2. In another pan over a low heat dissolve the sugar in the water. Then turn up the heat and boil rapidly for a few minutes to get a light syrup. It’s ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread. Leave mixture to cool for just a minute.
  3. Place the egg yolks in a basin and begin whisking, trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Put the bowl in the freezer for about 1 hour, until the mixture is set.
  4. Repeat the folding one more time, then transfer the ice cream to a container, cover and freeze until firm. To serve, garnish with grated chocolate.

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