Set chocolate custard with blackberry ice cream
This dessert from Etch in Hove has a silky texture and rich, chocolatey flavour. Making your own blackberry ice cream takes it to the next level and is well worth the effort – you don't even need an ice cream machine
- Serves: 2 persons
- 5egg yolks
- 90g caster sugar
- 250ml double cream
- 250ml whole milk
- 300g blackberries, plus 100g halved to garnish
- 1egg yolk
- 10g caster sugar
- 50ml double cream
- 50ml whole milk
- 85g dark chocolate, broken into pieces
- 15g unsalted butter
Step 1Start with the ice cream. Put the yolks and sugar in a large bowl. Use a whisk to beat until pale. Warm the cream and milk in a large pan over a medium heat for 5 mins or until it comes to a gentle simmer. Pour the heated cream over the yolks and whisk to combine, before scraping everything back into the pan. Continuously whisk on a low heat for 2-3 mins or until the custard coats the back of a spoon. Scrape into a bowl that is small enough to fit into a larger bowl filled with ice. Leave the custard to cool completely for 1 hr.
Step 2Blitz 300g of blackberries in a food processor until smooth. Put a fine sieve over a bowl and pass the blackberry purée through, removing and discarding the seeds. Set aside. Once the ice cream custard is cool enough, stir through the blackberry purée. Transfer the mixture to an ice cream machine to churn until set. Alternatively, pour into a small, deep, freezer-safe tray. Leave to set in the freezer for 40 mins. Use a fork to scrape the ice cream from the sides and stir, breaking up any ice crystals. Repeat twice more before returning to the freezer to freeze completely, for about another 1 hr 30 mins.
Step 3Move on to the chocolate custard. Put the yolk and sugar in a medium bowl and whisk until pale. Put the cream and milk in a small pan over a medium heat, warming for 1-2 mins or until it comes to a gentle simmer. Pour the heated cream over the yolks and whisk to combine before scraping back into the pan. Continuously whisk on a low heat for 2 mins or until the custard coats the back of a spoon.
Step 4Put the chocolate and butter in a large bowl. Slowly pour the custard into the bowl and mix to combine until the butter and chocolate have melted. Put two 8cm cooking rings on a completely flat tray lined with cling film. Pour the custard into the rings and leave to set at room temperature for about 2 hrs. Transfer to the fridge if leaving for longer.
Step 5When ready to serve, carefully transfer the rings to two serving plates. Very briefly heat the outside of the ring using a blowtorch and slide it up, leaving the set custard. Top with a scoop of the ice cream (you might need to leave the ice cream out for 5-10 mins to soften slightly) and garnish with the halved fresh blackberries.