The World’s Best Chocolate Ice-Cream

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By Nigella Lawson

Published 1998

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If you were only ever going to make one ice-cream, it would have to be vanilla. But once you’ve lost your ice-cream-making virginity, you have to allow yourself to be seduced by the world’s best chocolate ice-cream. Marcella Hazan managed to procure the recipe for the Cipriani’s dark and smokily voluptous chocolate ice-cream for Marcella’s Kitchen and it is from that book that I reproduce it.