Coat the insides of the ice-cream cones with melted chocolate if you want to up the ante.
- Ice-cream cones, to serve
- Melted dark chocolate, for coating
- 600 ml pouring cream
- 200 ml milk
- 150 ml muscat or Pedro Ximénez
- 6 egg yolks
- 100 gm caster sugar
- 500 gm dark chocolate (55% cocoa solids), finely chopped
- 150 gm raisins or dried muscatels
- 200 gm dark chocolate (55% cocoa solids), finely chopped
- 2 tbsp vegetable oil or coconut oil
- 1For choc-raisin ice-cream, bring cream, milk and 50ml muscat just to a simmer over medium-high heat. Whisk yolks and sugar in a bowl until pale (5-6 minutes), then, whisking continuously, pour in cream mixture. Return to pan and stir over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Remove from heat, add chocolate, whisk until smooth, then strain into a bowl and cooled briefly, whisking occasionally. Refrigerate to chill completely. Meanwhile, simmer raisins and remaining muscat in a small saucepan over medium-high heat until all liquid is absorbed (10-12 minutes). Cool. Churn chocolate mixture in an ice-cream machine, adding raisins towards the end, then freeze. Makes about 1.5 litres.
- 2Coat the insides of the ice-cream cones with melted chocolate, tipping out excess, and refrigerate until set.
- 3For choc-top coating, melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth, then stir in oil.
- 4Scoop ice-cream into cones, then dip in topping, shaking off excess. Place on trays lined with baking paper and freeze until set. Freeze in an airtight container until required. Choc tops will keep for 2 weeks.
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