Dushi Button, Lemon and Chocolate Ice Cream

The complex aromas of Xoco Gourmet Tuma Yellow 80% are paired with lemon and fragrant hint of mint Dushi Buttons to create a striking, but not too sweet, dessert accompaniment.

Ingredients and method


  • 300ml whole milk 
  • 4 punnets Dushi Buttons 
  • 1 vanilla pod Planifolia Black – seeds scraped in to milk 
  • 100g caster sugar 
  • 60g egg yolks  
  • 2 lemons zest and juice 
  • 150g whipping cream 
  • 60g Xoco Gourmet 80% Tuma Yellow chocolate 


  • Bring milk, Dushi Buttons and vanilla to boil, take off heat, blend with a hand blender, cover and infuse for 1 hour.  
  • Place the chocolate in a bowl. Whisk egg yolks and sugar together, stir in lemon juice and zest. Reheat the infusion to boiling point and pour it over the egg yolks/sugar, whisk until combined. 
  • Pass mixture into a new pan, cook to 73ºC, stirring continuously, do not overheat. Immediately pour over the chocolate in the bowl, blend until combined. Place a cartouche on top and chill. 
  • Once cold, add the cream and churn in an ice cream machine. 
  • Store in freezer, place in fridge for 30 minutes to soften before serving. 

Recipe: Shona Sutherland

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