Purveyors of the Capital’s cheekiest desserts, The Icecreamists feature in the latest issue of Completely London magazine. To mark the occasion, founder Matt O’Connor has kindly created a special recipe, just for us…
What’s the scoop? The Chocwork Orange – a chilling mix of cocoa kicks and orange licks served with flaming shot of Grand Marnier. The perfect winter warmer for pyromaniacs and chocolate addicts.
Quantity: Makes just over half a litre which will serve four people.
Time: Preparation of custard: 20 minutes. Chilling time for custard: 6/24 hours. Churn time in ice cream machine: 20-60 minutes.
250ml Whole Milk
125ml Double Cream
2 Free Range Egg Yolks
88g Caster Sugar
50gm Cocoa Powder
150gm Dark Chocolate, finely chopped (Min 70% Cocoa)
2 drops of Orange essence to taste
Zest of half an orange
1. Pour 250ml of milk and 125ml double cream into a large saucepan, gently heat the mixture, stirring occasionally, until it begins to steam but NOT boil.
2. Turn off the heat and whisk in the cocoa powder, then add the finely chopped chocolate and stir into the custard until completely melted.
3. Meanwhile, in a heatproof bowl, whisk the 2 egg yolks until smooth. Add 88g of caster sugar to the eggs and whisk until pale and slightly fluffy.
4. Gradually and slowly, pour the custard mix onto the egg and sugar mix whilst whisking continuously to temper the eggs and prevent them scrambling.
5. Return the custard mix back to the saucepan and place over a low heat for a minute until the custard is thick enough to thinly coat the back of a wooden spoon and remove it from the heat. Note: Do NOT boil.
6. Leave the custard to cool. Fill a sink basin with a small amount of cold water and ice, place the bowl with your mix in basin and allow to cool for 20 minutes to rapidly chill the custard mixture. OR, leave the mix on the side, stirring occasionally and reducing it to room temperature. Note: Never put hot mix in a fridge as it will raise the temp of fridge.
7. Once completely cooled, cover and refrigerate until thoroughly chilled. Note: for best results, it is vital that the custard is chilled overnight or until very cold – at least 4 degrees Celsius.
8. Once the custard is chilled, pour ice cream into ice cream machine, add the orange zest (keeping some back for decoration) and churn the custard according to manufacturers instructions.
9. When completed, scoop using a spoon or spatula into a freezable container with a lid (to protect the ice cream from surface frosting in the freezer).
10. Store in freezer until correct scooping texture (at least two hours).
Decorate each serving with orange zest and serve with a shot of flaming Grand Marnier. Enjoy within a few days…