Dame Blanche - Belgian vanilla ice cream with chocolate sauce
The most Belgian of all ice cream desserts, but quite well-known in other parts of the world too! The combination of wonderful vanilla ice cream and a sumptuous chocolate sauce is classic combination that never gets boring! By the way, in certain other parts of the world, this particular combo is known as "Coupe Dänemark".
- 500 ml (about 2.1 cups) whole milk
- 250 ml (a good 1 cup) cream (preferably about 45 % fat)
- 5 egg yolks
- 140 ml (3/5 cup) sugar
- 1 vanilla pod (sliced and scraped; all to be used)
- about 200-400 gram good quality dark chocolate (for the sauce; amount depending on how much ice cream you plan to serve)
- (optional) some whipped cream (to use as topping at the time of serving)
For Pierre Wynants' chocolate sauce
- 10 gram (about 1 level tablespoon) cocoa powder
- 15 gram sugar
- 15 gram butter
- 15 gram coffee
- 300 ml (about 1 1/4 cup) water
- 100 gram bitter or plain chocolate
Split the vanilla pod. Scrape out the seeds and mix both them and the pod with the milk.
Mix the egg yolks with the sugar and whisk well.
Bring the milk to the boil. The whisk it - little by little - into the egg yolk-sugar mix.
Return to the stove. Gently bring it to "Nappe stage" (= in the temperature bracket 82-84º C /180-183º F).
Take it off the stove and add the cream.
Let cool down and preferably chill.
Remove the vanilla bean. Churn in your ice cream machine, or still-freeze using your freezer.
When about to serve the dessert, melt the chocolate (for example in a water-bath) and drizzle over the vanilla scopes. If you like, add some whipped cream on top too!
Chocolate sauce à la Pierre Wynants
Bring the water to the boil. Grind the coffee.
When the water boils, add the coffee; remove from heat and let infuse for 10 minutes. Strain through a filter.
Gently melt the chocolate in a sauce pan.
Mix the (softened) butter and the cocoa powder in another sauce pan. Add the sugar and mix well.
Pour the coffee on the chocolate little by little, mixing and ensuring proper dilution of the chocolate.
Add the coffee-chocolate mix with the butter-cocoa-sugar mix: work them well together.
While whisking, bring it all to the boil. Strain through a sieve and allow to cool.
Before serving, stir well once again.