Intense chocolate ice cream

If you hadn’t noticed already from this book—I’m a big chocolate lover and this ice cream is heaven. Using high-quality chocolate gives it intense cocoa notes with a smooth creamy texture. I dare you to try and resist taking a big scoop out of the machine when it finishes churning!

Makes: 1 batch

INGREDIENTS

• 155g 70% dark chocolate, chopped
• 2g locust bean gum
• 50g granulated/caster sugar
• 650g whole milk
• 50g glucose syrup
• 40g dextrose powder
• 30g non-fat milk powder
• 15g cocoa powder
  
  

Special equipment:

• instant read thermometer
• hand blender
• ice cream machine
  
  

METHOD

1. Place the chocolate in a medium bowl and set aside.
   
   
2. In a small bowl, combine the locust bean gum and sugar. Mix well and set aside.
   
   
3. In a medium saucepan on the stovetop over medium heat, whisk together the milk, glucose, dextrose, milk powder, and cocoa powder. Keep whisking until the mixture reaches 113°F/45°C on an instant-read thermometer.
   
   
4. Add the sugar and locust bean gum mixture. Continue to whisk until the temperature reaches 185°F/85°C. This is an important temperature to hit to ensure the mixture has correctly pasteurized and the locust bean gum hasfully hydrated.
   
   
5. Remove the saucepan from the heat and pour the mixture over the chocolate. Use a hand blender to blend for 1 minute, then place the bowl over a larger bowl of ice. You need a lot of ice or this process will take sometime. Keep stirring the chocolate mixture until cooled to as close to 41°F/5°C as possible.
   
   
6. Cover the bowl with plastic wrap/cling film and refrigerate for 12 hours.
   
   
7. Pour the mixture into an ice cream machine and churn. Depending on the machine, this might take around 30 minutes. It should look thick and creamy once ready.
   
   
8. Once the ice cream has been churned, you can eat it immediately, but it will be slightly soft. You can also transfer the ice cream to an airtight container and freeze for a few more hours until firmer.