April 13, 2009

Double Chocolate Semifreddo

(photo is not very sharp)

My SIL G tried and made this simple Donna Hay ice cream which I thought I'd try out myself. Really turned out to be very simple and you do not need to freeze the mixture and take it out to beat it and refreeze it again. And you do not require the use of an ice cream maker to make this.

250g chopped dark chocolate
2 tbsp cocoa powder
3 eggs
2 egg yolks
3/4 cup caster sugar (you can add less of this)
1 3/4 cups cream
1 cup finely chopped white chocolate (I used dark chocolate chips)

1) Place chocolate and cocoa in a heatproof bowl over a saucepan of simmering water and stir until smooth. Set aside.

2) Place eggs, yolks, sugar in a heatproof bowl over a saucepan of simmering water and whisk the mixture for 4-5 miutes or until heated though and frothy. Remove from heat and beat with electric mixer for 5-6 mins or until pale and thick. Gently fold through the melted chocolate mixture and set aside.

3) Beat cream in a bowl until very soft peaks form. Gently fold the egg mixture and white chocolate through the cream. Pour it into a metal bowl or cake tin and cover with foil. (I just pour it directly into an old, recycled but clean plastic ice cream container.) Freeze for 4-6 hours or until firm. Makes about 1 litre of ice cream.

This double chocolate ice cream is rich and devilious! You can make other flavours like passionfruit, lemon cream, plum, raspberry, mint. Or create your own flavours if you are up to it :)

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