Chocolate Gaytime Ice-creams

  • PREP TIME 30 mins
  • COOK TIME 10 mins
  • SERVES 12 servings

Method

Place egg yolks and sugar in the bowl of an electric mixer and whisk until thick and pale.

Meanwhile, place milk and chocolate in a small saucepan over medium-low heat until the chocolate has melted. Whisk in cocoa powder until smooth. With the mixer on low speed, slowly pour the warm chocolate mixture into the egg and sugar until combined. Pour the mixture back into your saucepan and place over a low heat, using a spatula to scrape the bottom of the saucepan, until thickened like an anglaise (don’t allow it to boil). Set aside to cool slightly at room temperature, whisking occasionally so it doesn’t form a skin.

Whip the cream until soft peaks form, then fold into the chocolate mixture using a large whisk or a spatula until fully combined. Transfer to an ice cream machine and churn according to manufacturer’s instructions until frozen. Fill 12 silicone ice cream moulds with the ice cream and insert popsicle sticks. Freeze for 6 hours, or overnight until firm.

Preheat oven to 180°C Fan.

To make the crumb, place the butter, sugar and salt in the bowl of an electric mixer fitted with a paddle attachment and beat until pale and fluffy. Add half the flour and cocoa, then add the egg whites, followed by remaining flour and cocoa. Spread onto a baking tray lined with baking paper and bake for 15 minutes, stirring every 5 minutes to break up the crumb into small pieces. Cool completely.

For the chocolate shell, melt the chocolate together with the coconut oil over low heat, or in 30 second bursts in the microwave, until smooth. I find it easier to do this in a jug, or a tall glass for dipping the ice creams in.

To assemble, place the crumb mixture in a large tray and line another tray with baking paper. Working quickly, unmould the ice creams and dip them into the chocolate shell mixture to coat, then straight into the crumb, turning to coat before the chocolate sets. Place onto the tray and back in the freezer until ready to serve.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
Ingredients

3 egg yolks (reserve 2 whites for crumb)
½ cup (115g) caster sugar
300ml milk
100g 70% dark cocoa, chopped
3 tbs cocoa powder (30g), sifted
300ml cream
12 silicone ice cream moulds

Crumb
200g unsalted butter, softened
200g sugar
½ tsp salt
250g plain flour
70g cocoa powder, sifted
2 egg whites

Chocolate Shell
200g dark chocolate, chopped
1 tbs coconut oil