This gorgeous dessert makes a fab alternative to Christmas Pudding on the ‘big day’.
Chocolate Ice Cream with Salted Caramel Sauce
Calories 460 per portion
Fat 29g (17g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
- Whole milk 300ml (½ pint)
- Dark chocolate 100g bar, broken up
- Egg yolks 3 large
- Caster sugar 325g (11½oz)
- Whipping cream 300ml pot
- Double cream 150ml pot
- Sea salt 1 tsp
Instructions
- Heat milk in a pan, add chocolate and stir until smooth.
- In a bowl, whisk egg yolks with 75g (3oz) sugar until thick. Stir in chocolate milk then pour back into pan and cook over gentle heat, stirring, until custard coats the back of a spoon. Cool in a bowl.
- In a separate bowl whip whipping cream to soft peaks then fold into custard. Put in an ice cream maker to churn or freeze in a plastic tub for 3 hours. Break up, mix until smooth, freeze again and repeat.
- Dissolve remaining sugar in 4 tablespoons water in a pan over a medium heat. Bring to the boil and bubble to make caramel. Remove from heat, pour in cream, add salt and stir until smooth. Pour into a jug and serve with scoops of ice cream.
Cook’s tip
Salted caramel sauce will keep for up to 2 weeks in a jar in the fridge.
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