50g caster sugar
700ml thin cream
1 tsp vanilla extract
100g white chocolate
Silver cachous, to garnish
Using an electric mixer, beat egg yolks and sugar until pale and creamy.
Place cream in a pan with vanilla and bring to boil, then gently beat cream into yolk mixture.
Return to pan and stir over very low heat until thickened. Remove from heat and add chocolate, stirring until chocolate has melted and mixture is smooth. Place in a bowl, cool, then refrigerate until well chilled.
Pour mixture into a shallow metal tray and freeze for 1-2 hours. Transfer to a bowl and beat with electric beaters until smooth, then return to tray and refreeze. Repeat twice more, then place mixture in moulds or terrine and freeze until firm. (Alternatively use an ice-cream machine following manufacturer's instructions.)
To prepare pyramid moulds, spray with a little olive oil spray and line with plastic wrap, or spray and line a 1-litre terrine.
To remove ice-cream from moulds, dip base in a bowl of warm water for a few seconds, then gently invert onto serving plates. Garnish with cachous and serve.
Recipe and Image - delicious magazine