- 1 cup full-cream milk
- 1 ¼ cups cream
- 2 T cocoa
- 6 free-range egg yolks
- 1 vanilla pod, seeded
- 120 g sugar
- 100 g 70% dark chocolate, roughly chopped
- 100 g milk chocolate, roughly chopped
Whisk the milk, cream and cocoa in a saucepan over a medium heat.
Using an electric whisk, beat the egg yolks, vanilla seeds and sugar until thick and creamy. Whisk in the hot milk mixture and return to the saucepan.
Add the chocolate, whisk until melted, then simmer over a low heat until thick, whisking continually.
Transfer to a bowl over iced water and whisk until cool. Churn in an ice-cream machine according to manufacturer’s instructions.
Cook's note: There's always room for dessert, so you might as well go all the way with this luscious frozen ganache. Yes, it's ice cream, but not as you know it.