Ingredients
- 400ml organic whole milk
- 250ml organic double cream
- 100g 70–85% dark chocolate, finely chopped
- 30g raw cacao powder
- 60ml maple syrup (or raw honey)
- 2 tbsp tahini
- 1 tsp vanilla extract
- Pinch of flaky sea salt, plus extra for serving
- 3 egg yolks (optional, for a richer French-style ice cream)
Method
- In a saucepan, gently warm the whole milk and double cream until steaming but not boiling. Whisk in the cacao powder until completely smooth.
- Add the chopped dark chocolate, tahini, maple syrup, vanilla and sea salt, stirring until everything has melted into a glossy mixture.
- If using egg yolks: whisk the yolks in a bowl, slowly pour in a ladleful of the warm chocolate mixture while whisking continuously, then return everything to the saucepan. Cook gently over a low heat for 5–8 minutes, stirring constantly until the mixture lightly coats the back of a spoon. Do not allow it to boil.
- Pour the mixture into a bowl and cool completely before chilling in the fridge for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions, or freeze in a shallow container, whisking vigorously every hour for 3–4 hours to break up ice crystals.
- Transfer to the freezer until scoopable. Leave at room temperature for 5–10 minutes before serving and finish with a pinch of flaky sea salt.
