Try this bonus recipe from the ‘Melting Pot’ feature in our September 2015 mag.
Place the cinnamon stick, star anise, milk, cream, vanilla pod seeds and 100g of the sugar in a saucepan over medium-high heat and bring to a boil. Cream the remaining sugar with the egg yolks and cocoa powder. When the cream mixture is boiling, remove from heat and pour into the yolks and whisk through. Strain the custard over the chopped chocolate and whisk to combine. Place the mixture back over low heat and whisk. When the mixture has slightly thickened, about 5 minutes, strain again and allow to cool. Pour the mixture into an ice-cream machine and churn according to manufacturer’s instructions. Then place in the freezer in a freezer-proof container for 4 hours or until frozen. Alternatively, if you do not have an ice-cream machine, place in the freezer but beat with a wooden spoon every 30 minutes to prevent the formation of ice crystals, until frozen. Serve with the pampoentert with salted-caramel nuts and cinnamon Chantilly (page 103, F&HE, September 2015).Dark-chocolate ice cream
Ingredients
Instructions
