Haigh's Double Chocolate Chip Ice Cream
EASY 6-8 SERVES 30MIN PREP 20MIN COOKING
- Heat milk, water and glucose together over a medium heat, stirring until glucose dissolves. Bring to just below boiling point and remove from heat.
- Using electric beaters, beat sugar and egg yolks until pale and creamy. Add a ladleful of the hot milk mixture, stirring to combine then add remaining hot milk, stirring to combine. Return mixture to saucepan, placing over a low heat and stir continuously until custard is thick enough to coat the back of a spoon. Alternatively, if you have a cooking thermometer the mixture needs to reach 80°C. Remove from heat, add roughly chopped Haigh’s 70% Dark Chocolate Pastilles and stir occasionally until melted. Pour into a jug and cover top of custard with plastic wrap to prevent a skin forming and refrigerate for 4 hours or overnight to allow flavour to develop.
- Before churning mixture, whip cream to soft peaks and gently fold into the chocolate custard until well combined. Pour into ice cream machine and churn according to manufacturer’s instructions, adding 50g finely chopped Haigh’s Dark Chocolate Couverture to the ice cream when directed by machine.
- Spoon ice cream into a freezer safe container and sprinkle remaining Haigh’s Dark Chocolate Couverture over the top. Place ice cream in freezer for at least 4 hours to become firm.