So the minute I decided to make ice cream I scared the sun away, sorry about that. But in the meantime here is a chocolate ice cream recipe that should bring back some sunny memories. I use raw cacao powder in this recipe because it gives a really rich, chocolatey flavour. When it comes to chocolate I thoroughly believe that more is more, so feel to add some chocolate chips to this mixture when you transfer it to the ice cream maker. And for even more indulgence I make this recipe using double cream, which makes for an even creamier taste.

Ingredients

• 500ml full fat milk
• 175ml double cream
• 1 Vanilla pod
• 150g golden caster sugar
• 3 egg yolks
• 2 tbsp raw cacao powder

In a pan combine the milk and cream, scrape out the vanilla pod and add both the pod and seeds to the pan. Heat gently to just before it starts to boil, then set aside to cool. In a separate bowl, mix together the egg yolks and the sugar.

When the milk and cream mixture is cool enough not to scramble the eggs but warm enough to dissolve the sugar, remove the vanilla pod and gently add the egg mix, stirring as you add.

When all the sugar has dissolved add the raw cacao powder, I like to whisk this in as I feel it gives an airier texture.

Return the mix to the hob and gently heat through stirring continuously. You’re looking for a mixture that coats the back of a spoon, when you’ve achieved this, set aside and allow to cool completely.

When cooled, pour into the ice cream maker for between 40 and 60 minutes.

If too much dairy isn’t your thing, you can substitute the double cream for full fat coconut milk.