Instant Chocolate Bar Ice-Cream

Serves 4

Ingredients

• 300ml full fat milk

• 3 chocolate and peanut bars, one end cut off

• 70g caster sugar

• 100g egg yolks

• 200ml double cream

• Remove from heat, whisk in the double cream, then allow to cool to below 60 degrees.

• Remove the Paco Jet container from the freezer and pour the cool custard over the chocolate bars – the mixture should just come to the “fill here” mark, do not overfill.

• Return to the freezer overnight until totally frozen.

• Alternatively, if you do not have a Paco Jet, roughly chop the chocolate peanut bar then make the custard as above until it has thickened then add the chopped chocolate bar and allow to melt into the custard. Transfer to an ice cream machine and churn until frozen. Then transfer to a covered container and freeze until needed.

Method

• Pour enough milk into the bottom of the Paco Jet container to cover it by 1cm/ ½ inch, then place the chocolate peanut bars into the container, cut side down and place into the freezer for at least 1 hour until the milk freezes and the chocolate bars hold upright. They must not come up further than the “fill here” mark on the inside of the container.

• Meanwhile, warm the remaining milk in a saucepan until it reaches 80 degrees.

• Place the caster sugar and egg yolks into a bowl and whisk together, then pour the warm milk onto them, whisking all the time.

• Return the mixture to the saucepan and cook until it reaches 83 degrees on a thermometer and thickens slightly.

FRIDAY 18th - Sunday 2oth JULY 2014

James Martin

GLOUCESTERQUAYSFOODFESTIVAL.CO.UK SEARCH GLOUCESTER QUAYS #GQFOODFESTIVAL