I thought I should type up this recipe as it is the kid's favourite and only exists on a torn out page from a magazine that floats around the kitchen.
Melt 50g (2oz) plain chocolate in the microwave. Whisk in 40g (1.5oz) cocoa powder and gradually add 350ml (12fl oz) warm milk until blended. Leave to cool.
Whisk 2 large eggs and 225g (8oz) caster sugar for 2 mins until light and fluffy, then stir in 225ml (8fl oz) double cream and 1 tsp vanilla extract.
Combine the mistures. Cover, chill in the fridge, then churn in an ice cream maker or, after chilling, pour into a shallow container, place in the freezer and stir with a fork every hour or so until frozen.
Only 5 hours to go! Tweet Adapted from Delia Smith's Pot Roast of Pheasant with Shallots & Caramelised Onions. I made...
A promoted ad for the BBC Good Food website's recipe for Easy Katsu Curry Chicken has inspired me to make a slow cooker katsu curry. ...
Homemade Damson & Apple Jam on homemade bread Everyone seems to be going on about how many plums they have this year, so I was hopef...