The Road Test!

taken from “delicious.” magazine

March issue

“Chocolate truffle no-churn ice cream

300g dark chocolate, preferably 70%

cocoa solids, chopped into chunks

397 tin condensed milk

500ml double cream

100g milk chocolate, chopped into small chunks

Melt the chocolate in a bowl set over a plan of simmering water – don't let the water touch the bowl, remember it's the steam that melts the chocolate! Leave it to cool to just above room temperature, then stir in the condensed milk.

Put the double cream into a large bowl, whip softly until just holding its peaks. Fold in the condensed milk/chocolate mixture, using a balloon whisk, carefully so that you don't knock the air out. Once combined add the milk chocolate chunks. Transfer to a freezer suitable container and freeze for at least 8 hours. Bring it out of the freezer 10 minutes before you want to serve it to allow it to soften.

Makes 1 – 1.2 litres

It will keep in a properly sealed container for up to 1 month.”

Full details are in the magazine along with another serving suggestion, “Banana, peanut and caramel chocolate ice cream sundae”.

The Road Test ice cream was served as a dinner party dessert and then to my friend who was visiting and an ice cream connoisseur to boot – verdict from both – oh yes, yes, yes!