Willie: "Venezuela is a paradise for eating ice cream – and when it's hot and humid, there’s nothing else like a really rich chocolate ice cream. This is so good it's beyond belief."
1. Pour the cream and milk into a large pan and bring nearly to the boil over a gentle heat.
2. Whisk the egg yolks and sugar until pale.
3. Whisk a cupful of the hot cream mixture into the eggs and sugar.
4. Pour this custard mixture back into the pan and cook over a low heat for 8–10 minutes, stirring constantly until thick.
5. Remove the pan from the heat, stir in the cacao until melted, then stir in the vanilla extract. Cool, churn and freeze in an ice-cream maker. (If you don’t have an ice-cream maker, tip the ice cream into a bowl, then put the bowl in the freezer until the ice cream starts to freeze around the edges. Stir well, then repeat the process twice more until the ice cream is smooth. Transfer to a sealable container for longer term storage.)
Taken from Willie's Chocolate Factory Cookbook © Willie Harcourt-Cooze. Photography Copyright © Cristian Barnett .
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