I love chocolate (obviously), but I find that - in most desserts - the tangy, fruity notes I prefer in dark chocolate get lost in sugar and fat. Here I have tried to bring back those notes and make a luxuriously chocolaty ice cream with Valrhonas Manjari chocolate, a fruity 64% dark chocolate. Swap out any fruity chocolate you have a preference for.
Tangy chocolate ice cream
675ml whole milk
60ml heavy cream
50g skimmed milk powder
4,5g ice cream stabiliser
100g fruity, dark chocolate, finely chopped
1/8-1/4 tsp. citric acid, to taste
Pinch of salt
Mix ice cream stabiliser with 15g of the sugar in a small bowl, set aside.
Add milk, cream, milk powder, sugar, dextrose and glucose to a large pot and warm up to about 40-45C, stirring continuously. Whisk in ice cream stabiliser mix and warm up to about 75-80C. Remove from heat, add chocolate and emulsify using an immersion blender until fully incorporated. Season with salt and citric acid to taste. Transfer to a bowl, cover with clingfilm and rest in the refrigerator for 8-12 hours before churning in an ice cream maker.
Strawberries macerated in cabernet sauvignon and black pepper
500g strawberries, trimmed and halved
125ml cabernet sauvignon
1 Tbsp. balsamic vinegar
25g granulated sugar
5-6 grinds of black pepper
Small pinch of salt
Stir together wine, vinegar, sugar and black pepper in a large bowl. Season to taste. Add the strawberries to the bowl, gently stir to coat the berries in the marinade and transfer to the fridge to macerate for 30 minutes to an hour.