Lumumba ice cream
The classic Lumumba combination - rich chocolate and brandy - proves that some flavours can be SO much more than just the sum of its parts! One of the best chocolate ice cream varieties I have tried:-)
  • 250 ml (about 1 cup) heavy cream
  • 40 gram (about 7 tablespoons) cocoa
  • 300 ml (about 1.3 cups) whole milk
  • 80 ml (about 0.34 cup) raw sugar
  • 100 gram dark chocolate of high cocoa-content and quality (I used a bar of Lindt 70%)
  • 1 whole egg
  • 1 teaspoon genuine, good quality vanilla extract
  • about 70 ml (0.3 cup) brandy/cognac (about 5 tablespoons)
  • A couple of pinches of salt
  1. Put the cream, the milk, the egg, the cocoa, the raw sugar, the vanilla extract and the salt together in a saucepan.
  2. Carefully bring the mixture to a temperature of between 82-84º C /189-183ºF, while whisking and making sure that the base does not boil.
  3. Meanwhile, chop the chocolate roughly. Once the ice cream base is sufficiently heated, add the chocolate and stir until it is melted. Take off from the heat and add the brandy/cognac.
  4. Let the ice cream base cool down, then chill it thoroughly in the fridge for some hours, and preferably over night.
  5. Churn the properly chilled ice cream base in your ice cream machine according to instructions. No ice cream machine? - Still-freeze the base in your freezer!