I have formed a dangerous addiction to the single estate Valrhona bars, and I really do think that it doesn’t get any better in terms of pure eating chocolate. Since that’s the case, and since we’ve been talking about doing super-super-premium ice cream flavours for our shops, we decided to make single estate chocolate ice cream. (There’s a bit on us on the cover of today’s Sunday Times business section this subject).
Given the expense of the chocolate, we have to charge a euro extra per scoop. I tried two out of the three single estates – Ampamakia, my favourite for eating, and Palmira. The latter is definitely better in the ice cream, but both are good.
As with many of the finer things, it’s the subtlety and complexity of flavour that makes it special. If you can find the bars and want to go wild and treat yourself, here’s a recipe!
Murphys Single Estate Chocolate Ice Cream
1 Cup (237 ml) Sugar
5 Egg Yolks
1 1/8 Cup (266 ml) Milk
1 1/8 Cup (266 ml) Cream
7 oz (200 gm) Valrhona Single Estate Chocolate
1/4 teaspoon pure vanilla extract
Yield: 6 Servings
What to do:
1. Melt the chocolate in a double boiler over simmering water or a microwave. Take care – chocolate burns easily!
2. Beat sugar and egg yolks together until pale yellow.
3. Bring the milk to a simmer.
4. Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream. Pour the mixture back into pan and place over low heat. Stir until the custard thickens (around 60C).
5. Add to the melted chocolate in small parts and mix thoroughly until smooth and velvety.
6. Allow the chocolate custard to cool.
7. Stir in the vanilla.
8. Whip the cream and fold into the mix.
8. Freeze using a domestic ice cream machine, or cover and place in the freezer.
1. The boiler or container in which you melt the chocolate must be completely dry or the chocolate can clump.
2. The chocolate and the custard should both be hot when you mix them.
3. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.