About this recipe:The combination of Italian meringue and whipped cream enables this ice cream to freeze into a silky smooth texture because the air bubbles prevent large crystals from forming. The final mixture will taste intensely chocolaty but the flavour is milder once frozen.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Extra time:3hr freezing › Ready in:3hr30min
Firstly make a concentrated custard by mixing the 4 egg yolks with the 125g cocoa powder, 100g of the caster sugar and the vanilla.
Heat milk until just boiling then slowly add it to the egg yolk mixture whilst mixing. Leave this to cool in the fridge (or freezer, so long as you do not allow it to set).
Secondly make the meringue by combining the remaining caster sugar with the water in a saucepan and boiling to 120 degrees C. Meanwhile whip the 4 egg whites to stiff peaks. Slowly drizzle the hot sugar syrup over the egg whites whilst beating vigorously. Set aside in the fridge to cool.
Whisk the cold cream to stiff peaks.
Now combine the three cooled mixtures. Firstly add a spoon of whipped cream to the custard to loosen it up, then mix this with the remaining whipped cream. Now fold in the meringue.
Place the ice cream mixture in a container. Freeze for a few hours, till set.
The custard mixture adds richness to the ice cream and helps to firm up what would otherwise be an excessively soft ice cream (if you only used whipped cream and meringue).
You can use hot chocolate powder instead of cocoa powder but beware that it contains sugar so you will need to reduce the amount of caster sugar used.