I go weak in the knees for magazines with images of hot, sexy, totally delicious food. Forget the carefully crafted recipe lead-ins that proclaim the sweet, sour or even piquant flavours of a particular dish; it’s the food photographs which sell it to me every time.
A perfect example would be June’s issue of bon appétit which proclaims that this chocolate ice-cream is so rich, it doesn’t melt-it just gets truffley.
But by itself not enough to rouse me. Then my eyes fall on the picture seen here.
Be still my heart, I all but leap over myself in my haste to exhume the ice-cream maker from the netherworld of the deepest, darkest, corner of my kitchen cupboard.
Forget the fact that I have long ago thrown out fiddly, egg-based custards in favour of the quicker and (happily for me) idiot proof, cornstarch, ice-cream base. Bon appétit's minimalist image of chocolate ice-cream has somehow elevated the word 'truffley' from poetic hyperbole to a thing with visceral appeal. Okay so I wanted to lick the page and I readily admit that I drooled a little too.
I should have my head examined.
Slowly and patiently chocolate is melted, custard is stirred and sugar syrup reduces to amber. These three are swirled into a frothy, chocolate slurry which must now be chilled for two days before processing it in the ice-cream maker. Bon appétit advises that you freeze your ice-cream for three days before eating.
Seriously! Good luck with that.
What happened was that I cooled the custard in an ice-bath in my kitchen sink before putting it into the fridge. By the time I was finished cleaning the kitchen and making lunch it was ready for the ice-cream maker.
Be warned this recipe is time consuming so plan accordingly. In the end though you will be rewarded with a wicked good ice-cream with a chocolate flavour so intense it's just shy of bitter. If you are not a fan of dark chocolate, then this might not be for you.