Ingredients
- 175g dark chocolate, melted
- 3 large free-range egg yolks
- 75ml Baileys, or any cream liqueur
- 500ml double cream, whipped to soft peaks
For the stock syrup
:
- 300ml water
- 300g granulated sugar
You will need
:
- 1.5-litre (2¾pt) loaf tin
Method
To make the stock syrup, gently heat the water and sugar in a heavy-based saucepan, until the sugar has dissolved. Remove 50ml of the syrup to a separate jug. While still warm, mix the melted chocolate with the remaining stock syrup until well combined. Allow to cool slightly then store in the fridge to cool further.
This stage requires an electric hand whisk. In a large bowl, whisk the egg yolks with the reserved 50ml of stock syrup until pale and creamy. Now mix in the chocolate and syrup mixture. Gently fold in the Baileys and cream until combined. Pour into the loaf tin, cover and freeze overnight. To serve, leave at room temperature for 5 minutes before scooping into ice cream coupes. Top with chopped hazelnuts.
-
Friands with gooseberry and hazelnutThese friands with gooseberry and hazelnut make the most of the fruit's short season
By Samuel Goldsmith •
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith •
-
Semifreddo with grilled peach, pistachio and amaretto
Semifreddo is a classic Italian dessert. We've given it a warm, boozy kick that goes perfectly with an after-dinner coffee.
By Samuel Goldsmith •
-
Andie MacDowell embraces gray hair even after managers say ‘it’s not time’
Andie MacDowell is trading hair dye for her natural color and has never felt more empowered
By Rylee Johnston •
-
Hailey Baldwin Bieber debuted summer’s latest makeup trend
Stick-on eyeliner is easy to apply, perfect for summer
By Rebecca Holland •
-
Will this covid staple become a permanent part of our wardrobes?
Crocs sales are skyrocketing, and they could be here to stay
By Rebecca Holland •
