VANILLA ICE CREAM WITH CHOCOLATE COATING RECIPES

Steps:

• Add the eggs in a large bowl along with the sugar.
• Set up your mixer at high speed and mix until you obtain a smooth, white, and thick mixture.
• Separately, heat a saucepan over low heat. Scrape the vanilla out of the bean. Add the milk and vanilla. Don’t overheat the milk, it should only be warm.
• Pass it through a strainer.
• Slowly pour the heated milk over the egg and sugar mixture, mixing in the meantime.
• Heat the saucepan again over low heat. Add the egg and sugar mixture and slowly start adding the whipping cream. Mix continuously in the process.
• When you get a smooth mixture, take it out of the heat, after 3-4 minutes of cooking.
• Pour it in a baking tray and freeze it for 2 hours.
• Scoop out the ice cream and serve it with chocolate topping.

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn’t touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don’t want the mixture to be too stiff – as soon as the beaters leave a trail, it’s ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.