Chocolate ice-cream

Serves 8

(Lisa Barber)

A good, rich, dark-chocolate ice-cream is harder to achieve than you would think. The basic ice-cream mix can take only so much chocolate before its texture is ruined. Cocoa powder is the answer, allowing the ice-cream to achieve its desired richness without compromising its texture.

600ml/1 pint double cream
1 vanilla pod, cut in half lengthwise
8 eggs
150g/5oz caster sugar
100g/31/2oz dark unsweetened chocolate (preferably at least 69 per cent cocoa)
1 tbsp unsweetened cocoa powder

Start by placing the cream on the stove over a medium heat. Add the vanilla pod, bring the cream to a simmer, then turn off the heat and allow to infuse for 20 minutes.

Once the cream has cooled, return to the stove over a gentle heat to warm through. While the cream is warming, place the egg yolks and sugar in a bowl. Whisk for around three minutes or until the mixture is pale in colour.

Pour the warm cream on top of the yolks and stir well to combine. Return to the stove and cook on the lowest setting until the custard thickens and coats the back of a wooden spoon. Remove, strain and allow to cool completely.

Now place the chocolate and cocoa powder in a bain-marie to melt, stirring every so often. Once melted, remove from the heat and allow to cool before stirring into the custard base.

Pour into an ice-cream maker and follow the manufacturer's instructions.