With Valentine’s Day approaching, making an indulgent sweet for your “Sweet” could be just what the Romance doctor ordered.
Who doesn’t love chocolate ice cream? This recipe is made with raw cacao powder, rapadura sugar to create a truly silky smooth, rich and decadent treat.
It’s sweet enough to melt your Valentine’s heart!
Real Chocolate Ice Cream
2 cups organic cull cream milk
1 pinch sea salt
2 teaspoons vanilla bean paste
1 cup raw cacao powder
1 cup fine dried rapadura sugar or plain rapadura
8 organic egg yolks
300ml pure cream
Heat the milk, salt and vanilla in a heavy-based saucepan over medium heat.
Whisk in the cacao powder and remove from the heat before the milk reaches boiling point. Cool to room temperature.
Put the sugar and egg yolks into the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until pale and thick. With the mixer on a low speed, gradually add the chocolate milk mixture until incorporated.
Strain the mixture into a heavy-based saucepan and gently heat, constantly stirring until the custard thickens and coats the back of the spoon – don’t bring the custard to a boil or it will separate. Allow to cool to room temperature and then refrigerate for 1 hour.
Meanwhile, in a mixing bowl, whip the cream to soft peaks with a whisk or hand-held electric mixer. Fold the cream into the cold custard. Churn in an ice0cream machine according to the manufacturer’s instructions until set.
Freeze until ready to serve.
Makes 1.5 litres
This recipe is from the cookbook Wholehearted Food released by my great friend Brenda Fawdon who is the owner of Mondo Organics – the first licensed organic restaurant in Australia. For more great recipes, you can buy her book or go to a cooking class at Mondo for help making wise food choices.