Put the egg yolks with half the sugar in a medium bowl and whisk until light, fluffy, and pale in color. Heat the milk and cream together with the remaining sugar to just under boiling point. Pour the cream mixture into the yolks and whisk until blended. Immediately return to the pan and cook over medium heat until it begins to thicken. Do not allow to boil.
Add the grated chocolates and stir until smooth. Add the buttermilk and stir until well blended.
Strain into a chilled bowl and cool. Once cool, pour into an ice-cream maker and churn following the manufacturer's directions. Keep in the freezer until required. It is best served within 12 hours of churning, but will keep well for at least 1 week in the freezer.
Serves 4 to 5
This i8ce cream recipe is reprinted with permission from ©Green & Black's Organic Ultimate Chocolate Recipes: The New Collection, Edited by Micah Carr-Hill click for book review
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