So the scary birthday came and went in a blink of an eye but not so fast that I didn’t put on half a stone in the process of celebrating! There was cake, dinners out and prosecco, lots of prosecco. I can truly say I smashed 50 and the hangover I had on Bank Holiday Monday was proof of the pudding.
Talking about puddings, it was high time to get my lovely Smart Scoop back in to action and with all my indulgence recently I decided to top the lot and go for a double chocolate ice cream this time. In all honesty I would have gone for a triple chocolate but I forgot to buy white chocolate chips to add! What I did find was a tube of smarties and so I added all of those, needless to say I should have kept a few back for decorating the top but what the heck, it was hot, the sun was shining properly for the first time this year and decorating my ice cream slipped my mind in all the excitement.
I followed Heston’s chocolate ice cream recipe which comes in the book that comes with the Smart Scoop and I pimped it a bit to include a second chocolate. I like his custard mixture, the only difference is I used semi skimmed milk as someone had finished off the whole milk!
I must admit the Saturday I made my double chocolate ice cream with smarties was the perfect day as the sun was shining brightly, we were in shorts for the first time this year, all the windows were open and everyone was hot but not complaining. Thank goodness I had made the mixture the day before as all I had to do was pop it into the Smart Scoop and wait for the churning to be complete.
I made my mixture the day before as it requires simmering to melt the chocolate and again to thicken the mixture ready for use. The Smart Scoop has to work doubly hard with hot mixtures so it pays to put them in the fridge to cool down and use them fridge cold for the best outcome.
- 500 ml whipping cream
- 125ml whole milk
- 90g dark chocolate
- 90g milk chocolate
- 5 egg yolks
- 75g caster sugar
- 1 tube of smarties
- Place the cream, milk and chocolate into a heavy based saucepan, cook stirring until the mixture starts to simmer.
- Meanwhile beat the egg yolks and sugar in a bowl until pale and thick.Add the chocolate mixture slowly and whisk the two together.
- Return to the saucepan over a low heat and stir continuously with a wooden spoon until the mixture has thickened and coats the back of the spoon.
- Pour the mixture into a bowl and cover. Refrigerate until well chilled.
- Once chilled pour into the ice cream maker and set to desired setting to churn.
- On hearing the beep for the mix-ins, add the Smarties.
- Once the mixture is frozen transfer to a suitable container to freeze. Keeps for up to 1 week.