Chocolate and honey ice-cream
Ingredients 4 large free-range eggs, separated 4 tbsps warmed honey 2 tbsps brandy 100g (4oz) dark chocolate 400ml double cream Method Warm the honey gently in a non-stick pan. Grate two-thirds of the chocolate and melt into the honey, stirring well, then
4 large free-range eggs, separated
4 tbsps warmed honey
2 tbsps brandy
100g (4oz) dark chocolate
400ml double cream
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Warm the honey gently in a non-stick pan. Grate two-thirds of the chocolate and melt into the honey, stirring well, then stir in the brandy.
Beat the egg yolks in a bowl, then add the honey and chocolate mixture gradually, mixing well. Whip the cream until it stands in soft peaks and add to the egg mixture.
Whisk the egg whites until stiff and fold into the mixture. Stir very gently to mix. Pour the ice-cream into a lidded container, cover and put into the freezer. When the ice-cream is semi-set, chop the rest of the chocolate into small chunks and fold into the ice-cream, stirring to distribute the chocolate chips thoroughly and evenly.
Freeze until set. Remove from the freezer and put in the fridge for about 20 minutes before you serve the pudding.
These quantities serve eight people.