Vanilla Ice Cream & Chocolate Sauce

Name: Vanilla Ice Cream & Chocolate Sauce
Yield: Serves 8-10
Ingredients: 30 g (1 oz/2 tbsp) unsalted butter, cut into cubes and at room temperature; 200 g (7 oz) fine dark (bittersweet) chocolate (66% cocoa solids), chopped; 200 g (7 oz) fine dark (bittersweet) chocolate (66% cocoa solids), chopped; 35 ml (1 fl oz/1 tbsp) double (heavy) cream; 30 g (1 oz) caster (superfine) sugar; 120 g (4¾ oz) egg yolks (about 6 eggs); 150 ml (5½ fl oz/⅔ cup) milk; 1 vanilla pod (bean), split lengthways; 120 g (4¾ oz) egg yolks (about 6 eggs); 125 g (4½ oz/generous ½ cup) caster (superfine) sugar; 1 vanilla pod (bean), split lengthways; 200 ml (7 fl oz/generous ¾ cup) double (heavy) cream; 500 ml (16 fl oz/2 cups) milk

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This combination is an age-old classic. Warm chocolate sauce over creamy vanilla ice cream – need I say more?

Ingredients

For the vanilla ice cream

500 ml (16 fl oz/2 cups) milk
200

ice cream
Gluten-free
Vegetarian

Method

To make the vanilla ice cream:

Put the milk, cream and 60g (2oz/¼ cup) of the sugar in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the saucepan and drop in the empty pod, too. Bring to the boil. Meanwhile, whisk the egg yolks and the remaining sugar together in a mixing bowl until light in colour, about 2-3 mi