This ice cream recipe is the ultimate 99 and the ultimate seaside recipe. Best enjoyed with an old-fashioned cloudy lemonade.
Ingredients
- For the ice cream
- 250ml whole milk
- 3 large free-range egg yolks
- 150g caster sugar
- 227g tub clotted cream
- 250ml double cream
- For the cones
- 100g good-quality dark chocolate (70 per cent cocoa mass)
- 10 good-quality waffle cones (we like Askeys)
- Handful of chopped roasted hazelnuts or pistachios
- 5 Cadbury Flakes, cut in half
- For the raspberry sauce (makes about 300ml)
- 300g raspberries
- 150g caster sugar
- For the chocolate sauce (makes about 300ml)
- 100g unsweetened cocoa powder
- 225g caster sugar
- Pinch of salt
- 1 tsp vanilla essence (optional)
- PLEASE NOTE Contains raw egg
Method
- 1. For the ice cream, gently heat the milk in a saucepan, bringing it almost to the boil, then remove from the heat. In a bowl, whisk the egg yolks and sugar together, then slowly pour over the hot milk, stirring continuously. Pour the mixture back into the cleaned pan and cook slowly over a gentle heat, stirring continuously, until it forms a custard thick enough to coat the back of a spoon. Pour through a sieve into a bowl and set aside to cool completely.
- 2. Put the clotted cream in a bowl and beat to loosen. Put the double cream in another bowl and whip until it starts to form soft peaks. Fold both into the cooled custard, then spoon into an ice-cream maker. Freeze according to the manufacturer’s instructions or see tip.
- 3. For the cones, roughly chop the chocolate, put into a heatproof bowl, place over a pan of barely simmering water and heat until melted and glossy. One by one, dip the tops of each waffle cone into the melted chocolate, then roll in chopped roasted nuts and leave to set.
- 4. For the raspberry sauce, place the raspberries in the bowl of a food processor and whizz until smooth. Gently heat 185ml water and the sugar in a pan until the sugar has dissolved. Increase the heat and simmer for 4-5 minutes or until syrupy. Remove from the heat and allow to cool for a couple of minutes, then stir in the raspberry purée. Pass through a sieve (discard the pulp). Leave the sauce to cool completely.
- 5. For the chocolate sauce, mix together the cocoa, sugar and salt in a small pan, then slowly add 240ml boiling water, mixing together until well blended. Heat over a low heat until the sugar has dissolved, then bring to a simmer and bubble for a couple of minutes or until syrupy. Remove from the heat and stir through the vanilla (if using). Leave to cool.
- 6. Take the ice cream out of the freezer and leave to soften for a few minutes. Scoop into the prepared cones and finish each with a half stick of Flake. Serve with the raspberry and chocolate sauces in squeezy bottles, so people can help themselves.
Nutritional info
Per cone: 723kcals, 42.4g fat (24.8g saturated), 7.5g protein, 82.5g carbs (74.9g sugars),
0.5g salt, 3.6g fibre
Chef's tip
If you don’t have an ice-cream maker, spoon the mixture into a 2 litre container and freeze for 3 hours, then whisk with an electric hand whisk until smooth. Freeze for another 3 hours. Repeat this process 2-3 times, then freeze for 2 hours until semi-solid.
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