-
1
Make the Vanilla Custard
15 Mins
80°C (175°F), do not exceed 82°C (180°F)
Warm the milk and cream with the vanilla until steaming. Whisk the yolks with the sugar and salt until pale, then pour in the hot milk in a thin stream, whisking all the time. Return to the pan and stir over low heat until the custard coats the back of a spoon, about 80°C (175°F) — never let it boil.
Stir constantly and pull it off the heat at 80°C — boiled custard scrambles.
Done when: The custard is thick enough to coat a spoon and leaves a clean line when you draw a finger through it.
-
2
Chill the Custard
4 Hours
Fridge, about 4°C (39°F)
Strain the custard into a clean bowl, press cling film onto the surface so no skin forms, and chill for at least 4 hours, or overnight.
A cold base churns smooth; a warm base churns icy.
Done when: The custard is fridge-cold all the way through.
-
3
Churn and Freeze the Ice Cream
4 Hours
Freezer, about -18°C (0°F)
Churn in an ice cream maker until thick and soft-serve, about 25–30 minutes, then pack into a tub and freeze for at least 4 hours until firm enough to scoop.
If you have no maker, freeze in a tub and beat with a fork every 30 minutes for 3 hours to break up the ice crystals.
Done when: The ice cream is firm, scoopable and pale ivory, with vanilla specks.
-
4
Make the Hot Chocolate Sauce
10 Mins
About 60°C (140°F)
Warm the cream and honey until steaming, then pour over the chopped chocolate, rest 1 minute, and stir from the middle outwards until glossy. Stir in the butter cubes until melted. Keep warm.
Pour the sauce hot over cold ice cream — the contrast is the whole point of the dessert.
Done when: The sauce is dark, glossy and pours in a slow ribbon.
-
5
Whip the Cream
5 Mins
Room temperature, about 20°C (68°F)
Whip the cold cream with the sugar to soft peaks — it should hold its shape but still look silky, not stiff.
Stop at soft peaks; over-whipped cream turns grainy and buttery.
Done when: The cream forms soft peaks that fold over when the whisk is lifted.
-
6
Assemble and Serve
5 Mins
Room temperature, about 20°C (68°F)
Scoop two balls of vanilla ice cream into each glass or coupe, pour over the hot chocolate sauce, add a spoon of whipped cream and scatter the toasted almonds. Serve at once, while the sauce is still warm.
Serve immediately — the sauce melts the ice cream fast, and that melting edge is delicious.
Done when: Each glass has pale ice cream, dark glossy sauce, white cream and golden almonds.
auto_awesome Finishing Touches & Plating
Pour the sauce at the table if you can — watching hot chocolate run over cold vanilla ice cream is half the pleasure of a dame blanche.
Belgium
1h
