SERVES 6-8 PREP 20 mins plus at least 6 hrs freezing NO COOK EASY
WHY
Our next-level series is all about bringing you our best version of a favourite recipe, and often that means it’s a little more complex or requires a bit of extra effort. But, on this occasion, we’re actually making this better-than-the traditional, deeply chocolatey, fudgy ice cream easy to make and serve at home. Anyone can achieve the best results using this recipe, and without an ice cream maker. You don’t even need to make a custard and worry about eggs scrambling. Not only is the method simple – without compromising on flavour or texture – it’s also easy to serve, ready to scoop straight from the freezer.
CHOCOLATE CHOICE
The chocolate in this recipe is sweetened and diluted by the cream and condensed milk, so start with something dark and bitter. At least 70% dark chocolate is perfect.
SALTED CHOCOLATE
While it’s optional, we like to serve our ice cream with a pinch of sea salt because it amplifies the chocolate flavour and cuts through the sweetness.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes
