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Chocolate and Marrons Glacés Ice Cream
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
Published 1997
This is one of my favourite chocolatey ice creams. The contrast in texture between the smooth, rich ice cream and the pieces of marron glacé is quite delicious.
Ingredients
3 oz 84 g 6 tbsp
Method
Put the sugar and water into a saucepan and heat gently without letting the liquid boil until the sugar has dissolved completely, then boil fast for 3 minutes.
Meanwhile, break the chocolate into a blender or food processor. Pour the hot sugar syrup straight on to the chocolate, put the lid on and whiz – the noise will be horrendous but the chocolate soon melts in the heat of the syrup.