Chocolate-coated panforte ice-cream balls


  • Serves 10 people

Use a high-quality chocolate for coating the ice-cream balls as inferior chocolate won't coat as quickly or neatly. You'll need to begin this recipe a day ahead.

  • 500 gm dark couverture chocolate (60% cocoa solids), finely chopped, melted
  • Panforte ice-cream
  • 500 ml (2 cups) each of milk and pouring cream
  • 1 vanilla bean, split and seeds scraped
  • 1 orange, finely grated rind only
  • 12 egg yolks
  • 150 gm caster sugar
  • 40 ml amontillado sherry
  • 200 gm panforte, finely chopped
01   For panforte ice-cream, bring milk, cream, vanilla and orange rind just to the boil in a saucepan. Meanwhile, whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add milk mixture, stir to combine, then return to pan and stir over medium heat until mixture coats the back of a wooden spoon thickly (6-8 minutes). Pour into a heatproof bowl placed over ice, stir occasionally until chilled (15-20 minutes), then stir through sherry. Freeze in an ice-cream machine according to manufacturer’s instructions, then fold through panforte and freeze until firm (2-4 hours). Place a tray lined with baking paper in the freezer, scoop balls of ice-cream with a melon-baller onto tray, then freeze until very firm (3-4 hours).
02   Meanwhile, melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat, cool slightly, then working quickly with one ice-cream ball at a time, coat balls in chocolate and return them to the freezer (if chocolate becomes too thick, gently melt again). Freeze ice-cream balls until very firm (3-4 hours), then serve.

Note This recipe makes about 30 ice-cream balls.








Dec 2009

Dec 2009

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