- 15 free-range egg yolks
- 350 g caster sugar
- 1 T vanilla extract
- 6 cups cream
- 1½ cups milk
- 450 g 70% dark chocolate, chopped
1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.
2. Mix the egg-yolk mixture with the cream and milk, then pour into a saucepan and cook over a low to medium heat until thick. Alternatively, cook in a double-boiler.
3. Add the chocolate, allow to melt and stir in. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.
Cook’s tip: I like to use Woolworths’ long-life cream.
Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau