Italian Ice Cream and Sorbets Recipes - Chocolate Ice Cream (Semifreddo al Cioccolato) Recipe

Ingredients

• 225 g/8 oz plain (semi-sweet) chocolate

• 45 ml/3 tbsp caster (superfine) sugar

• 45 ml/3 tbsp water

• 4 eggs, separated

• 30 sponge (lady) fingers

• 300 ml/1 1/4 cups whipping cream

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Method:

1. Melt the chocolate in a basin over hot water. Add the sugar, water, and well-beaten egg yolks.

2. Cook slowly until thick and smooth, stirring continually. Remove the basin from the heat. Leave to cool.

3. When cool, add the stiffly whisked egg whites. Line the bottom of a 20 cm/8 in cake tin with greaseproof (waxed) paper.

4. Cut off the rounded ends of the sponge fingers and place close together on the sides and bottom of the tin. Cover the sponge fingers with half of the chocolate mixture.

5. Add another layer of sponge fingers then the remaining chocolate mixture. Cover with foil and freeze until firm.

6. When ready to serve, remove the rim of the cake tin, slip on to a decorative plate, and cover the top with the whipped cream.

7. Leave to stand for to minutes before serving.