Spiced Belgian chocolate ice cream

Ingredients

• 4 egg yolks
• 100 g of caster sugar
• 1 vanilla pod, scored lengthways and seeds scraped out
• 350 ml of double cream
• 2 inch piece ginger
• 5 cardamom pods
• 1 tsp pink peppercorns
• 1 stick of cinnamon
• 1 pinch of salt
• 100 g of dark chocolate, melted. For best results, use Belgian

Instructions

1. 1

   Lightly bruise the cardamom pods, peppercorns and cinnamon stick in a pestle and mortar. Put the cream in a saucepan and add the spices and place over a gentle flame. Once the cream scalds, turn off the heat and leave the cream to infuse for 10 minutes

2. 2

   Whisk together the egg yolks and sugar in a bowl until pale and creamy and pop a sieve over the bowl ready. Strain the cream into a fresh saucepan and pop it back on the heat

3. 3

   Once the cream has come to the boil, pour it over the eggs and whisk before pouring it back into the saucepan. Place the pan over a gentle heat and whisk constantly until the custard thickens enough so that it can coat the back of a spoon

4. 4

   Whisk in the melted chocolate and immediately remove the custard from the heat and pour it into a cold jug. Cover the top with cling film to prevent a skin forming and leave to cool completely before transferring to the fridge to chill for at least 2 hours

5. 5

   Churn the custard in an ice cream maker until set, then store in the freezer until ready to ear. Serve with a few extra shavings of chocolate