PX & Chocolate Ice Cream

Pair with Pedro Ximénez

Chocolate and Pedro Ximenez sherry make a pretty awesome combination.

Ingredients

400ml 
Full fat milk
100ml 
Double Cream
100g 
Caster sugar
3 large 
Egg yolks
200g 
Plain chocolate, 70% cocoa solids
1/2 tsp 
vanilla extract
215ml 
Pedro Ximénez Sherry

Directions

Heat the milk, cream and caster sugar together until just below boiling, stirring a little to help the sugar dissolve. Beat the egg yolks in a bowl with a wooden spoon. Slowly pour the cream and milk mixture on to the eggs, stirring the whole time. Pour this into a clean heavy-bottomed saucepan and heat over a low heat, stirring all the time. The mixture must not boil or the egg yolks will scramble, but you do need the mixture to thicken. It should be thick enough to coat the back of a spoon – if you run your finger along the spoon it should leave a clear channel.

Immediately take off the heat and add the chocolate, about 10 pieces at a time. Stir to help it melt. It’s really important that the chocolate melts completely. At first it won’t and you may panic a little, but keep stirring until you get there. Do not put it back on the heat. Put into a jug, cover and place the mixture in the fridge for a few hours to chill (overnight is even better). Only when the mixture is chilled can you stir in the vanilla and then the sherry.

Either churn in an ice-cream machine, following the manufacturer’s instructions, or still-freeze, putting it in a shallow container in the freezer and beating the mixture from time to time in a food processor or with an electric hand whisk. This ensures that the crystals are broken down and you end up with a smooth ice cream. If you’ve used a machine, transfer the ice cream to a bowl, cover with greaseproof paper and keep in the freezer.

Diana Henry , Visit Website
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serving and consuming

Pairing Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez fast facts

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 212 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Diana Henry , Visit Website
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