Rich chocolate ice cream

Ingredients

500 ml	Whole milk (Main)
300 ml	Cream (Main)
4	Egg yolks
140 g	Brown sugar
200 g	Chocolate, finely chopped (Main)
200 g	Raspberries (Main)

Chocolate bowls

200 g	Chocolate buttons (Main)
6	Balloons

Directions

1. Place milk and cream in a saucepan and bring to the boil.
2. Beat egg yolks and sugar until light and creamy. Slowly pour in the cream and beat until combined. Place the mixture in a clean pot and stir over a low heat until it just coats the back of your spoon. Remove from heat and stir in the chocolate until smooth. Place in a bowl, cover and allow to cool completely, or overnight.
3. Puree half the raspberries and push through a sieve, discarding the pips. Keep the remaining raspberries for garnish.
4. To make the chocolate bowls, blow up balloons to about 15cm diameter. Wash, dry and lightly oil the outsides. Place each one upside down in a cup. Melt chocolate buttons in a bowl over a pot of simmering water. Drizzle over the balloons, creating a bowl shape. Refrigerate for 1 hour. Snip the balloons and slowly let the air out to free the bowls. Keep bowls in the fridge.
5. Churn the ice cream in a machine according to the instructions, or freeze it for 2 hours, beat and refreeze.
6. When ready to serve, roll ice cream into balls and place in the chocolate bowls. Serve immediately with a few raspberries and a drizzle of puree.

See more of Angela's baking with berries

• Berry bombes
• Strawberry mousse