James Shepherd

This ice cream very good. The smooth texture is unobtainable by anything other than a loving eye and gentle hand. No machine could produce such a deep silky feeling on the tongue.



Serves 3

50g	(2 oz)	Galaxy Chocolate
1		Egg
25g	(1 oz)	Icing Sugar (Caster Sugar will do)
2 tsp		Vanilla Essence
150ml	(1/4 pt)	Fresh Double Cream

1. Turn refrigerator to coolest setting at least 1 hour before making.
   
2. Melt chocolate and allow to cool.
   
3. Put egg and sugar into a basin standing over a saucepan of hot water. Whisk well until thick and creamy.
   
4. Remove from heat. Continue whisking until mixture is cool.
   
5. Stir in cooled chocolate and vanilla.
   
6. Beat cream until lightly stiff and add to the rest.
   
7. Pour into ice cube tray or lunch box. Put into freezer for 45 mins, or until has frozen 1/2 in around the sides.
   
8. Turn into chilled bowl, break up with a fork, then stir until smooth.
   
9. Return to washed and dried tray. Freeze for at least 2 hours before moving to the fridge about 15mins before serving.
   

Note: For the ideal ice-cream, don't get any water in the mixture so as you don't form any ice crystals and spoil the texture. The best made ice-cream from this recipe has little specks of chocolate and cream in, as the chocolate was only just melted, and the cream just a few beatings away from being whipped.