feed me sweet
Recipe: chocolate ice cream with salt by Yvette van Boven
Yvette van Boven once ate this dessert—which, incidentally, wasn’t ice cream but a kind of very firm mousse, or actually more of a fudge—in a tiny restaurant in Barcelona. It was so delicious that she went back the following year for the unforgettable chocolate dessert with olive oil. This ice cream by Yvette from her new cookbook Home Made Basics is an ode to that little Spanish dessert.
door Lauretta Baarends
For this recipe, choose the ingredients carefully; for this seemingly simple scoop of ice cream, that really makes an absurdly big difference.
How to make chocolate ice cream with salt
- Heat the whole milk and heavy cream in a heavy-based saucepan until just below boiling point. Whisk the egg yolks with the sugar and salt until light and frothy in a mixing bowl.
- While whisking, pour the hot milk-and-cream mixture into the egg yolks, then pour the whole lot back into the pan. Heat while stirring—do not let it boil, or the egg will set!—until the custard is thick enough to coat the back of a spoon and you can draw a path through it with your finger without it running closed. Be patient; sometimes this takes at least 12 minutes. Remove the pan from the heat.
- Add the dark chocolate and stir until dissolved. Sift the cocoa over the pan and stir that in too. Let the custard cool to room temperature. Stir the olive oil into the chocolate-and-cream mixture and refrigerate until ice-cold. Preferably overnight, but an hour or two is fine too.
- Churn the chocolate-and-cream mixture into ice cream in an ice-cream maker. Or put it in the freezer to firm up. Beat the ice cream every hour for 4 hours with a fork or mixer to break up the ice crystals and make smooth, creamy ice cream by hand, which is also perfectly easy.
- Serve 1 scoop per person, drizzled with a little olive oil and sprinkled with a few flakes of sea salt.
Title: Home Made Basics
Author: Yvette van Boven
Price: €39,99
Publisher: Singel Uitgeverijen
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