Coffee ice cream
320g white chocolate
500ml double cream
1 litre whole milk
100g icing sugar
280g liquid glucose
Espresso coffee (150ml for every 1 litre of ice cream mix)
Break up the chocolate into a large heatproof bowl and
add the remaining ingredients. Place the bowl over a pan of gently simmering water and heat slowly, stirring frequently, until the chocolate melts smoothly into the liquid. Don’t allow the mixture to become too hot otherwise the chocolate might ‘seize’. It should be just warm enough for the chocolate to melt and blend smoothly. Remove the bowl from the pan and pour the mixture into a cold bowl. Leave until quite cold before adding the espresso coffee measure required. Pour into an ice cream machine and churn until it is as thick as possible. Scoop into a freeze proof container and freeze for 2-3 hours or until it is firm enough to scoop into balls. For convenience, you can scoop the ice cream into small balls and open freeze these on a tray lined with a sheet of baking parchment. Freeze until solid, then place in a freeze proof container and keep frozen until ready to serve.
Marmite chocolate sauce
300ml (1 pint) water
4oz (100g) sugar
2oz (50g) chopped chocolate
2oz (50g) cocoa powder
Marmite to taste
Boil the water, sugar and cocoa powder in a saucepan,
stirring continuously to prevent the cocoa powder from
sticking to the pan. Once the sugar has dissolved and the cocoa powder mixed in, add the chocolate and cook for a further 5-6 minutes until thickened. Should the sauce be too thick, loosen with a drop more water until a sauce consistency is achieved. Finally, add the Marmite. I prefer 2-3 tablespoons, but you can add as much or as little as you like, to provide your desired taste.
6-8 teaspoons of Marmite
Warm together the sugar and water over a medium heat.
Once the sugar has dissolved, the Marmite can be whisked in (6-8 teaspoons being personal preference). Leave to cool and the syrup is ready to serve.
Scoop 3 balls of ice creams per portion, drizzling liberally
with the Marmite syrup, offering the chocolate Marmite
sauce apart. Note: A sprig of mint can be used to garnish the ice cream. A tuile of brandy snap biscuit provides a crispy accompaniment for the ice cream.
Recipe by Gary Rhodes.