The Festival's Cookbook, Cooking With the World’s Best gathers 100+ recipes from 20 years of MasterClass featuring international and local culinary greats including Andoni Luiz Aduriz, Shannon Bennett, Elena Arzak, Stephanie Alexander and George Calombaris. Here we share a sneak peek from the cookbook with Fergus Henderson's recipe for chocolate ice cream.
FERGUS HENDERSON'S CHOCOLATE ICE CREAM (presented at 2008 MasterClass)
We finally did it, battling with the schizophrenic nature of chocolate — the sweetness going in one direction, the chocolate taste in another, plus the chalkiness of bitter chocolate.
Makes 1 litre (35 fl oz/4 cups)
Ice cream base
200 g (7 oz) plain dark chocolate
(with at least 70% cocoa solids)
6 large egg yolks
115 g (4 oz) caster (superfine) sugar
500 ml (17 fl oz/2 cups) full-fat milk
50 ml (1¾ fl oz) double (thick) cream
40 g (1½ oz/¹⁄³ cup) good-quality cocoa powder
70 g (2½ oz) caster (superfine) sugar
75 ml (2¹⁄³ fl oz) water
The battle was worthwhile and we now have the perfect chocolate ice cream.To make the ice-cream base, chop the chocolate into small pieces and place in a bowl set over a saucepan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt.
Put the egg yolks and caster sugar in a separate bowl and whisk with electric beaters for about 5 minutes or until the mixture is thick enough to leave a trail on the surface when the beaters are lifted.
Place the milk, cream and cocoa powder in a heavy-based saucepan and bring slowly to the boil, whisking occasionally to prevent the cocoa powder sticking to the bottom of the saucepan.
Pour it over the egg yolk mixture, whisking constantly to prevent curdling. Then return the mixture to the saucepan and add the melted chocolate. Cook over low heat for about 5–8 minutes or until the mixture thickens enough to coat the back of a wooden spoon, stirring constantly.
Remove from the heat, pour into a bowl and set aside.
To make the caramel, place the sugar and water in a small, deep, heavy-based saucepan and bring slowly to the boil, stirring to dissolve the sugar. Raise the heat and simmer, without stirring, until a very dark caramel is achieved.
Remove the caramel from the heat and whisk into the ice-cream base a little at a time.
Pour through a fine sieve into a plastic container, then cool down quickly in an ice bath (a large bowl filled with ice cubes is fine). Leave in the fridge for 2 days before churning in an ice-cream machine. Once churned, leave for 3–4 days before eating. I know this might prove difficult, but it does improve the flavour.
Cooking with the World's Best published by Murdoch Books is available to purchase online. Only $ 49.99.