Chocolate Italian Meringue Ice Cream
5 mins + freezing 
6 
This beautifully rich and decadent Chocolate Italian Meringue Ice Cream uses an egg-whites base filled with lots of air bubbles to prevent it from forming ice crystals. You do not need an ice cream maker, nor will you have to keep stirring it, as it freezes into a light and silky smooth texture all on its own. The flavour is intensely chocolaty, but you can also add some extra chocolate richness but folding in the ice cream mix some melted Food Thoughts Pure Cacao Melts (optional). Because they contain no sugar, they will add an exaggerated, yet beautifully intense chocolate texture and flavour to this ice cream.
Serve it in a bowl topped with pistachio nuts and fresh summer berries and add a drizzle of melted chocolate chips. Nothing beats a hot day than a cool rich Chocolate Italian Meringue Ice Cream .
You will need
- 5 large eggs separated
- 280g caster sugar
- 125g Food Thoughts Organic Cocoa Powder
- 1.5 tsp vanilla extract
- 100ml full fat milk
- 80ml water
- 60g Food Thoughts Dark Chocolate Chips
- 600ml double cream
- 40-60g Food Thoughts Pure Cacao Melts flaked - to taste (optional)
- Pistachio nuts (optional)
Method
Combine the 5 egg yolks, cocoa powder, 100g of the caster sugar and vanilla essence together into a paste. You may need a little milk to achieve this.
Heat the milk either on the hob or in a microwave until just boiling and slowly add to the paste whilst mixing. If it is lumpy then you may wish to sieve it until smooth. Put this into the fridge to cool but do not allow it to set.
Combine the remaining caster sugar and and water in a pan until boil vigorously until it makes a light syrup. Whisk the 5 egg whites into stiff peaks and then slowly drizzle the syrup over this whilst beating vigorously. Put in the fridge to cool.
Whisk the cold double cream until it forms stiff peaks. Melt the 60g Food Thoughts Luxury Dark Chocolate Chips in the microwave in 30 second increments (do not over cook). Set aside to cool slightly.
Add a spoon of the whipped double cream to the cooled paste to loosen it up then mix this with the remaining beaten cream. Mix in the melted Pure Cacao Melts. Finally fold in the beaten egg whites - taking care to leave as much air in the mix as possible. If you wish to include chocolate flakes then add these at this point.
Place the ice cream mixture into a container with a lid and freeze for a few hours until set. You will be able to scoop the ice cream immediately after it has been removed from the freezer.
Serve in a bowl on its own or top with crushed pistachio nuts. Alternatively you can add a few scoops to an Ice cream cone.
