This wonderfully rich chocolate ice cream is best made with Valrhona Caraibe couverture blended with whipped cream. If this brand is unavailable, use another quality couverture. It is particularly good topped with finely chopped hazelnuts or almonds. For a really dramatic effect, serve in Chocolate Baskets, along with White Chocolate Ice Cream with Poppy Seeds.
Scald the light (single) cream, then remove from the heat and add the chocolate. Leave to melt, then stir gently until smooth.
Beat the egg yolks with the sugar until pale and thick, then slowly beat in the chocolate and cream mixture. Put this mixture in a bain-marie and return to the heat, stirring constantly until the custard thickens and coats the back of the spoon.
Whip the heavy (double) cream until thick, but not too stiff. Pour the chocolate custard into a large bowl. Fold in the whipped cream to taste.
Pour into a freezerproof container or serving dish and freeze until solid.
© 1993 Chantal Coady. All rights reserved.