Maple and Walnut Chocolate Ice Cream
From The Little Book of Chocolat by Joanne Harris, this maple and walnut chocolate ice cream is a real treat. A timeless recipe combination brought to life.
Home-made ice cream is great fun to make, easy and very satisfying. This recipe is just one of the many ways in which chocolate can be used to dress up an old favourite – in this case giving the classic maple and walnut an elegant chocolate makeover.
|A pinch||of salt|
|150g||dark chocolate, broken into small, even-sized pieces|
You will need an ice cream maker.
Place the walnuts and maple syrup in a small non-stick pan and gently heat over a medium heat for 5 minutes. Remove and leave to cool.
Heat the milk in a saucepan. Whisk the egg yolks and salt in a heatproof bowl, then pour in the warm milk and whisk. Make a bain-marie using this bowl and gently, heat the egg mixture until it thickens enough to coat the back of a spoon (this will take about 7 minutes; don’t try to rush it, as direct heat will curdle the mixture). Add the chocolate and stir into the mixture until melted, then remove from the bain-marie and chill.
Whip the cream into very soft peaks and blend into the mixture, then pour into an ice-cream maker and blend until almost frozen (follow machine instructions). Add the cooled maple-nut mix and churn through. Place in the freezer for 20 minutes to firm, or store in the freezer – but remember, always take out 20 minutes before serving so that it is soft enough for scooping.
An average chocolate bar contains around the same amount of antioxidants as a 140ml glass of red wine.