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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Chocolate Ice Cream

Darkly Divine Chocolate sumptuously mixed with cream is the essence of this summer recipe.
This English recipe first appeared in Christian Aid News, Christian Aid's quarterly magazine.
Making (at least) four portions, this recipe takes 20 minutes to prepare plus 5 hours freezing time.

Ingredients

6 egg yolks
125 gm FAIRTRADE caster sugar
900 ml double cream
5 ml vanilla essence
325 gm FAIRTRADE plain chocolate
FAIRTRADE Sources
Chocolate
sugar

Method

Whisk the egg yolks and sugar together in a pyrex bowl until the mixture is light and airy. Add half of the cream.
Put the bowl over a pan of simmering water and break in the chocolate. Stir continuously until all of the chocolate is melted.
Allow the mixture to cool and add the rest of the cream and the vanilla essence.
Pour the cooled mixture into a freezer proof container and freeze for 5 hours or more.

To serve

Place in the refridgerator whilst you have your main course.

Variation

It is suggested that 30 ml of Grand Marnier added before freezing helps maintain moisture.