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Chocolate Muffin Ice Cream

You can make this ice cream yourself or for a really easy but special dessert, delicious served with hot chocolate sauce.

Ingredients

For the ice-cream

4 egg yolks

110g caster sugar

1 split vanilla pod

290ml cows’ milk or dairy free milk (soy milk or canned coconut milk are best)

290ml whipping cream or dairy free soy cream or coconut cream

2 Genius chocolate muffins – diced into 1 cm pieces

For the hot chocolate sauce

100g 70% dark chocolate, snapped into squares

85g butter or dairy free margarine

100ml golden syrup

Method

  • 10 mins prep, 3 hours freezing time
  • 6
  1. To make the ice cream

  2. Stir the egg yolks and sugar together in a medium sized bowl until smooth

  3. Pour the milk into a medium sized pan, add the vanilla pods and warm the milk to simmering point

  4. Pour the milk slowly, in a continuous stream, over the egg yolks, stirring continuously until the milk and eggs are fully blended.

  5. Pour the milk and egg mixture with the vanilla pod back into the pan. Stir over a low heat until the custard starts to steam and thicken to the consistency of double cream.

  6. Remove the pan from the heat and immediately pour in the cream to stop the custard over cooking and becoming lumpy.

  7. Pour the custard through a sieve into a shallow container to remove any cooked egg lumps. With a pointed knife, scrape the seeds out of the vanilla pod and stir into the custard. Discard the pod.

  8. Leave the custard to cool then place in the freezer for at least 3 hours or until half frozen. Cut the freezing ice cream into pieces and beat until smooth in a food processor or with a wooden spoon in a bowl.

  9. Holding back a handful of diced Genius chocolate muffin for garnish, gently fold the remaining diced muffin into the softened ice-cream and return to the freezer until firm. Remove the ice cream from the freezer 20 minutes before serving.

  10. To make the hot chocolate sauce, place the chocolate squares into a medium sized pan with the butter and golden syrup. Stir the ingredients together over a low heat until melted, glossy and smooth.

  11. To serve, remove the ice cream from the freezer 20 minutes before serving. Arrange 3 small balls of ice cream into serving bowls, drizzle over the hot chocolate sauce  sprinkle on a few pieces of diced muffin and serve immediately.