A little goes a long way: Chocolate and orange ice-cream / Jason Lowe

Serves 6-8

The secret to good chocolate ice-cream lies in the quality of the chocolate. Buy a pure, dark chocolate with at least 70 per cent cocoa solids. Use good-quality, bitter-tasting cocoa powder, not drinking chocolate. You'll have such an intensely chocolatey ice-cream that a little will go a long way.

One scoop after dinner is perfect, and because of the slightly bitter taste the kids will probably keep their fingers out of the tub. The recipe can be altered by adding coarsely-grated chocolate while it's churning. Chocolate cookies or broken-up brownie also make a good addition.

An ice-cream maker is required for this.

The grated rind and juice of 4 oranges
1ltr milk
25g glucose syrup
125g sugar
100g good-quality cocoa powder
300g extra-bitter chocolate, at least 70 per cent cocoa

Bring the orange juice to the boil and simmer until you have about 3-4 tablespoons, then add the zest, remove from the heat and leave to infuse. Bring the milk, sugar, glucose and cocoa powder to the boil, stirring occasionally to ensure the sugar has melted.

Pour on to the chocolate and stir until all the chocolate has melted, then stir in the orange juice and zest. Leave to cool before churning in the ice-cream machine – it will be ready to serve immediately, but obviously put some in a tub in the freezer and save it for later treats.