This spiced Belgian chocolate ice cream recipe is creamy, indulgent and refreshing. Spiced with pink peppercorn, cinnamon, cardamom and ginger, this ice cream recipe really does have it all.
Ingredients:
- 4 egg yolks
- 100g of caster sugar
- 1 vanilla pod, scored lengthways and seeds scraped out
- 350ml of double cream
- 2 inch piece ginger
- 5 cardamom pods
- 1 tsp pink peppercorns
- 1 stick of cinnamon
- 1 pinch of salt
- 100g of dark chocolate, melted. For best results, use Belgian
Instructions:
- Lightly bruise the cardamom pods, peppercorns and cinnamon stick in a pestle and mortar. Put the cream in a saucepan and add the spices and place over a gentle flame. Once the cream scalds, turn off the heat and leave the cream to infuse for 10 minutes
- Whisk together the egg yolks and sugar in a bowl until pale and creamy and pop a sieve over the bowl ready. Strain the cream into a fresh saucepan and pop it back on the heat
- Once the cream has come to the boil, pour it over the eggs and whisk before pouring it back into the saucepan. Place the pan over a gentle heat and whisk constantly until the custard thickens enough so that it can coat the back of a spoon
- Whisk in the melted chocolate and immediately remove the custard from the heat and pour it into a cold jug. Cover the top with cling film to prevent a skin forming and leave to cool completely before transferring to the fridge to chill for at least 2 hours
- Churn the custard in an ice cream maker until set, then store in the freezer until ready to ear. Serve with a few extra shavings of chocolate.
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