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
Ingredients
- 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
Method
- 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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