This is so decadent and naughty! It might be a good idea to have the ice cream just with the raspberry coulis, or just the chocolate sauce. But have whatever takes your fancy! Eating it on its own is just as delicious.
As usual I like to look up the origins of the dish. In the UK ice cream was served at a banquet for the Feast of St. George at Windsor Castle in 1671. It was such a rare and exotic dish that only the guests at the table of King Charles II had “one plate of white strawberries and one plate of iced cream.” The other guests could only watch and marvel at the delicacy that was being served at the Royal table.
Such was the interest and demand for ice cream that wealthy people built ice houses on their estates. Ice, ‘farmed’ in winter from lakes, ponds and rivers was stored under straw and bark, until the summer. The ice was of such a poor quality that it was never actually put in food, it was only ever used to chill and freeze food and drinks!
This dish requires single cream rather than double – which is the usual type of cream to use in ice cream. I was a little dubious using the single cream, but once tasted, I realised that the single cream allowed the lovely espresso coffee (3 espresso servings) to come through. My local café asked if I was sure I wanted 3 espressos for the ice cream. He said he’d never put 3 in his!
I came across this great article which lists the common mistakes when ice cream making. Found it very useful. Hope you will too.
- 1 and quarter cups single cream
- 5 egg yolks
- Half cup caster sugar
- 1 teaspoon pure vanilla essence
- 3 cups fresh espresso coffee
- 8 ozs of dark, milk or white chocolate
- Half cup double cream
- 4 tablespoons butter
- Heat the cream until just beginning to bubble, then put to one side to cool.
- In a food mixer or large bowl mix the egg yolks, sugar and vanilla extract until thick and creamy.
- Whisk in the hot cream and coffee.
- Place the pan over a saucepan of gently simmering water.
- Stir constantly with a wooden spoon until the mixture coats the back of the spoon. (If the mixture doesn't thicken I occasionally add some custard powder but don't make it too thick.)
- Remove the pan from the bowl and let cool.
- When completely cool add to the ice-cream maker and process according to the manufacturer's instructions.
- Stop churning until almost firm.
- Transfer to a freezer container and freeze for 15 minutes or until you're ready to serve (this dish can be kept in the freezer for up to 3 months).
- Take out of freezer 15 minutes before serving - but if you're like me and can't wait, the ice cream can be defrosted in the microwave - but watch it very, very carefully: it only needs a few seconds to defrost.
- Break up the chocolate into small pieces
- Put the chocolate in a heatproof bowl.
- Heat half cup of double cream in a small pan until almost boiling.
- Pour the cream over the chocolate stirring until the chocolate is almost melted.
- Stir in 4 tablespoons of butter.
- Mix until smooth and runny.
- Serve hot or cold.
- Can be kept in airtight container for up to 8 days
- You can also put the heatproof dish over a pan of gently simmering water and keep stirring until the mixture is smooth and shiny.